Sunday, October 26, 2014

Chinese Beef with Black Pepper Sauce (Hei Hu Jiao Niu Rou)

We had a couple packages of sirloin steaks in the frig, so I used them to made this dish tonight. By most accounts, this dish is of Cantonese origin. The key ingredients are sliced beef, onion, garlic, ginger, and bell peppers seasoned with soy sauce, oyster sauce, Worcestershire sauce, sesame oil, rice wine, sugar, and a generous amount of cracked black pepper. I took a cue from Bee Yin Low's version in her cookbook Easy Chinese Recipes and added some Maggi Sauce to the marinade. Delicious served over steamed white rice!

2 lbs. top sirloin steak (ribeye or flank steak are good substitutes)
4 tsp. baking soda

2 tbsp. soy sauce
1 tbsp. Maggi sauce
1 tbsp. rice wine
2 tbsp. oyster sauce
1 tbsp. Worcestershire sauce
1 tbsp. cornstarch
2 tsp. sesame oil
1 tbsp. sugar
1 tbsp. vegetable oil (add to meat just before stir-frying)

2 green bell peppers, seeded and cut into large dice (or sliced)
1 medium onion, thinly sliced
2-3 cloves garlic, minced
2-3 tsp. minced fresh ginger

3 tbsp. soy sauce
3 tbsp. Worcestershire sauce
12 tbsp. water
1 tsp. sesame oil
2 tsp. cornstarch
1 tsp. sugar
1 tbsp. cracked black pepper 

2-3 tbsp. vegetable oil
1 small fresh red chili, seeded and sliced for garnish (optional)

1. Trim the fat off of the sirloin steaks and cut against the grain into 1" x 3" slices. Combine well with 4 tsp. of baking soda and let sit for 20-30 minutes (this will tenderize the meat). Rinse the beef well with water and blot dry with paper towels. 

2. Add the marinade ingredients to the beef. Cover and marinate at room temperature for 30 minutes. 

3. Prep the veggies and stir all the sauce ingredients together in a bowl and set aside. 

4. Heat 2 tbsp. of oil in a wok or large saute pan over high heat. Mix in 1 tbsp. of oil to the meat just before cooking, then and saute for several minutes until just cooked through. Pour the meat and all juices into a bowl and set aside. 

5. Wipe the pan clean and heat 1 tbsp. of oil over medium high heat. Add the sliced onions and cook for 3-5 minutes until lightly caramelized. Add a touch more oil if the pan is dry, stir in the minced garlic and ginger. Stir briefly, than add the bell peppers. Saute for 1 minute, then add the reserved beef and any juices. 

6. Bring the mixture back up to a boil, then add the sauce. Stir about 30 seconds or until the sauce has thickened. Remove the beef to a serving dish and garnish with a few slices of red chili and a sprinkling of cracked black pepper, if desired. 

7. Serve with steamed white rice. 

Beef Top Sirloin. 

Cut the beef into slices against the grain. 

After the beef has marinated in baking soda for 20-30 minutes, rinse well under tap water and blot dry with paper towels. 

Black pepper, sesame oil, soy sauce, oyster sauce, rice wine, Worcestershire sauce, dark soy sauce, Maggi sauce and sugar.

 Marinate the beef slices in soy sauce, oyster sauce, Worcestershire sauce, sesame oil, rice wine, Maggi sauce, sugar, and cornstarch. Mix in 1 tbsp. of vegetable oil just before cooking. 

Sliced onion, sliced red chili, diced green bell pepper, minced garlic, minced ginger, and pepper sauce. 

 Heat 1 tbsp. of oil over high heat and saute the meat until just done. Remove and set aside. 

To the same pan, add 1 tbsp. of oil and saute the sliced onion over medium high heat until slightly caramelized. Add a bit more oil if needed and stir in the minced garlic and ginger.  

Add the diced bell peppers and stir fry briefly.  

Add the beef and any juices back to the pan and stir in the sauce mixture. Heat until the sauce has thickened.  

Plate the dish and garnish with the sliced red chilis and a bit of extra black pepper, if desired. Serve with steamed white rice. 

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