Black Pepper Beef Stir Fry

When comes to cooking this popular, Chinese stir-fry dish, the choice of beef is the key to success. The beef should be the first grade of beef fillet. Then you can be very sure to enjoy the tender, juicy, delicious beef seasoned with freshly grated black pepper. Some Chinese restaurants even serve this dish on a very hot iron plate, sizzling with rich black pepper sauce.

Adapted from: 何師奶《自家製家常菜》(Recipes are in both Chinese and English)

Black Pepper Beef Stir Fry (Printable recipe)

Ingredients:

• 300 gm beef fillet
• 1 onion
• 1 Tbsp minced garlic
• 1 tsp ground black pepper
• 2 Tbsp oil
• salt, to taste

Marinades:

• 2 tsp light soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp ground black pepper
• 1 tsp water
• 1 tsp cornflour

Seasonings:

• 1 Tbsp Worcestershire sauce
• 1 tsp light soy sauce
• 1 tsp sugar
• 1 tsp cornflour
• 1 Tbsp water

Method:

1. Dice beef. Mix well with marinades. Dice onion and set aside.
2. Heat wok with oil over medium heat. Stir fry onion until soft. Push onion to sides of wok. Add garlic in the middle of wok. Increase heat to high, toss in beef cubes. Add more oil if necessary. Stir fry beef and lightly brown all sides. Stir and mix all ingredients together. Cover and cook until steam releases from wok. Add seasonings and combine evenly. Sprinkle ground black pepper and season with salt if needed. Done

Notes:

• It’s better to stir fry the onion first. The flavour of onion infused in oil will enrich the taste of beef added afterward.
• Make sure to stir fry beef over high heat. By doing this, the surface of beef will be cooked quickly and meat juice is sealed inside. If the temperature of your wok is not high enough, you’ll loose the juice inside the beef cubes and the stir-fry dish becomes too runny otherwise.
• If your wok is not large enough, it’s better to dish up the stir-fried onion and set aside in order to make more room for your beef. When the beef is almost done, toss back the onion and cook briefly with beef.