Black Pepper Beef

Black Pepper Beef by Bee Yin Low
Easy stir-fries are a staple in Chinese households. They’re time saving, nutritious and incredibly flavorful. Here’s a great Chinese beef stir-fry from my friend, popular cookbook author Bee Yin Low, whose rendition of Black Pepper Beef is both authentic and easy. Cuts of tender beef are wok tossed with an assortment of fresh vegetables and traditional Asian sauces to result in a protein rich one dish meal.

Serves 2 as a main dish with rice or 4 as part of a multicourse meal

Ingredients
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 1/2 tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
1/2 small green bell pepper, deseeded and cut into pieces
1/2 small red bell pepper, deseeded and cut into pieces
1/2 onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste
For the Marinade
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoons soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon sugar

Method

Marinate the beef with all the Marinade ingredients, about 15 minutes.

Heat 1 tablespoon of the oil in a wok or skillet over high heat.Stir-fry the beef until the beef is browned on the outside but still pinkinside. Dish out and set aside.

Heat the remaining oil in a wok or skillet over high heat. Stir-frythe garlic and the ginger until aromatic, and then add the green bellpepper, red bell pepper, onion, and black pepper. Stir-fry until you smellthe aroma from the ingredients in the wok.

Transfer the beef back into the wok or skillet. Stir-fry until thebeef is cooked through and the center of the meat is no longer pink, about1-2 minutes. Dish out and serve immediately with steamed rice.

Check out Bee’s latest cookbook- Easy Chinese Recipes.