Sunday, July 31, 2016

Black pepper beef

Another recipe from Marc Matsumoto on the PBS "Fresh Tastes" blog. Black pepper is a flavor I enjoy. As is beef.

2 t whole black peppercorns
500 g (18 oz) beef filet or other tender cut, cut into 1/2" cubes
2 T oyster sauce
2 T Shaoxing wine or dry sherry
2 t potato starch
2 t sesame oil
1 1/2 T vegetable oil
2 cloves of garlic, thinly sliced
1 small green bell pepper, cut into 1/2" squares
1 onion, cut into 1/2" squares

1. Put the peppercorns in a mortar and use a pestle to crush the pepper into large pieces. You don't want any whole peppercorns, but it should be very coarse.

2. Put the beef into a bowl and add 3/4 of the black pepper and the oyster sauce, sherry (or substitute), potato starch, soy sauce, and sesame oil. Mix thoroughly and let this marinate for at least 15 minutes.

3. Heat a large skillet over high heat. Add the oil, and then immediately add the beef, leaving any marinade in the bowl for later. Fry one side until browned, then stir-fry until the outside of the beef is cooked and browned. Add the garlic, bell peppers, and onions, and continue stir-frying. Add the remaining marinade and stir-fry until the onions are cooked. Garnish with the remaining black pepper.

No comments: