#Recipe >> Black Pepper #Beef
black pepper beef, my husband really likes :)
in the international of food, there are few combos as fabled as pepper and steak. meals blogger Marc Matsumoto explains why you ought to use actual peppercorns in a complete post on the fresh Tastes weblog.
You’ll Need:
- 2 teaspoons whole black peppercorns
- 500 g (18 ounces) beef filet or other tender cut, cut into 1/2" cubes
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons potato starch
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 1/2 tablespoons 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
How to Make:
- positioned the peppercorns in a mortar and use a pestle to weigh down the pepper into massive pieces. You don't want any complete peppercorns, however it should be very coarse.
- placed the pork right into a bowl and add 3/four of the black pepper in with it along side the oyster sauce, Shaoxing, potato starch, soy sauce and sesame oil. mix thoroughly and allow this marinate for as a minimum 15 minutes.
- warmness a wok or solid iron skillet over excessive warmness till hot. add the oil, and then at once add the red meat, leaving any marinade within the bowl for later. Fry one facet till browned, and then use a difficult spatula to stir-fry until the out of doors of the red meat is cooked and browned. upload the garlic, bell peppers, and onions, and hold stir-frying. add the closing marinade and stir-fry until the onions are cooked.
- Transfer immediately to a plate and garnish with the remaining black pepper.
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Original recipe here -->
http://www.pbs.org/food/fresh-tastes/black-pepper-beef/
