Recipe: Black Pepper Beef (Hei Jiao Niu Rou)

Black Pepper Beef (Hei Jiao Niu Rou)

Serves 4

Ingredients

Method

½ lb. Beef Flank Steak, Thinly Sliced

1 tbsp. Soy Sauce

1 tbsp. Cornstarch

1 tbsp. Vegetable Oil

2 Garlic, Minced

1 tsp. Grated Ginger

1 Green Bell Pepper, Cut Into Thin Strips

1 Red Bell Pepper, Cut Into Thin Strips

1 Onion, Thinly Sliced

2 tbsp. Oyster Sauce

1 tbsp. Black Pepper

1 tbsp. Chinese Rice Wine Or Dry Sherry

In a medium bowl, combine the sliced beef, soy sauce, and cornstarch. Mix well and let the beef marinate for 10-15 minutes.

Heat the vegetable oil in a large skillet or wok over high heat. Add the minced garlic and grated ginger, and cook for 30 seconds, or until fragrant.

Add the marinated beef to the skillet and stir-fry for 2-3 minutes, or until browned and cooked through. Remove the cooked beef from the skillet and set it aside.

In the same skillet, add the green and red bell pepper strips and the sliced onion. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.

5. Return the cooked beef to the skillet with the vegetables. Add the oyster sauce, black pepper, and Chinese rice wine or dry sherry. Stir-fry for an additional 1-2 minutes, or until the sauce is well combined and heated through.

Serve the Black Pepper Beef hot over steamed white rice.