Chinese Black Pepper Beef
Ingredientsfor 2
420
Cal
40g
Protein
18g
Carbs
20g
Fat
- 11.5 lbs flank steak, sliced thin against grain
- 21 teaspoon baking soda
- 31 tablespoon soy sauce
- 41 teaspoon cornstarch
- 51 tablespoon freshly cracked black pepper
- 61 medium onion, cut into wedges
- 71 green bell pepper, cut into 1-inch pieces
- 81 red bell pepper, cut into 1-inch pieces
- 93 tablespoons vegetable oil
- 103 tablespoons oyster sauce
- 112 tablespoons soy sauce
- 121 tablespoon dark soy sauce
- 131 teaspoon sugar
- 141/2 cup beef broth
- 152 teaspoons cornstarch dissolved in 2 tablespoons water
Instructions
- 1
Velvet beef: toss sliced beef with baking soda, soy sauce, and cornstarch. Marinate 15 minutes. Rinse briefly under cold water and pat dry.
- 2
Heat wok to smoking hot. Add 2 tablespoons oil. Sear beef in a single layer without stirring for 90 seconds until well-browned. Toss and cook 30 more seconds. Remove and set aside — beef should be slightly underdone.
- 3
Add remaining oil. Stir-fry onion 2 minutes. Add bell peppers and toss 1 minute. Add black pepper — all of it at once — and stir-fry 30 seconds until fragrant. The generous amount of freshly cracked pepper is the signature of this dish.
- 4
Pour in oyster sauce, soy sauce, dark soy sauce, sugar, and beef broth. Bring to a boil. Add cornstarch slurry and stir until the sauce thickens to a dark, glossy, peppery gravy.
- 5
Return beef and any juices to the wok. Toss 1 minute until everything is coated. Serve immediately over steamed rice.