Thursday, February 5, 2015

Chinese Black Pepper Beef (Hei Hu Jiao Niu Rou)

I adapted this Cantonese dish from Bee Yinn Low's recipe in her fab cookbook Easy Chinese Recipes. The ingredients are mostly the same with slight variations in the quantities. The stars in this dish are thinly sliced flank steak, sliced onions, diced bell peppers, minced garlic and ginger, and a marinade of regular and dark soy sauce, sugar, rice wine, sesame oil, oyster sauce, Maggi sauce, Worcestershire sauce, cornstarch, and a good helping of ground black pepper. Simply delicious!



INGREDIENTS:
1 lb. flank steak, thinly sliced across the grain into 1" x 3" strips
2 tsp. baking soda

Marinade:
1 tbsp. Maggi sauce
1 tsp. soy sauce
1 tsp. dark soy sauce
2 tsp. oyster sauce
2 tsp. Worcestershire sauce
2 tsp. rice wine
2 tsp. cornstarch
1 tsp. sesame oil
1 tsp. sugar

3 cloves garlic, minced
2 tsp. ginger, minced
1 small onion, thinly sliced
2 medium bell peppers (green and/or red), seeded and diced

1 tsp. ground black pepper
Salt, to taste

6 tbsp. vegetable oil


1. Slice the beef and place into a medium bowl. Mix well with 2 tsp. of baking soda and let sit for 20-30 minutes. This step will make the beef super tender and less beefy/gamey in flavor.

2. Place the beef in a colander and rinse well under cold running water. Pat dry with paper towels.

3. Place the beef back into a bowl and combine with the marinade ingredients. Let marinate 20-30 minutes. 

4. Add 3 tbsp. oil to a wok or large saute pan and heat over high heat. Add the beef and saute briefly until partially cooked through. Remove the beef to a plate and place the pan back on the heat. 

5. Add an additional 3 tbsp. of oil to the pan and heat over medium high heat. Add the garlic and ginger and stir fry briefly. Add the sliced onions and saute, stirring briefly, until the onions have softened a bit and are lightly browned, about 3-4 minutes.

6. Add the beef back to the pan, add the ground black pepper, and cook over high heat for 1-2 minutes until the beef is just cooked through. 

7. Taste and season with a little extra salt, if needed. Pour onto dish and serve with steamed white rice.

Marinate the beef in 2 tsp. of baking soda for 20-30 minutes (this will tenderize the meat and tone down its "beefy" flavor).

Sliced onions, minced ginger, minced garlic, and diced bell peppers. 

After 20-30 minutes. place the beef in a colander and rinse the baking soda off under cold running water. Pat quite dry with paper towels. 

Sesame oil, soy sauce, rice wine, Worcestershire sauce, dark soy sauce, Maggi sauce, sugar, oyster sauce, and black pepper. 

Marinate the beef in the marinade ingredients for 20-30 minutes. 

Saute the beef in 3 tbsp. of vegetable oil until partially cooked through; remove the meat to a plate and set aside. 

Add 3 tbsp. of vegetable oil to the same pan and briefly saute the minced garlic and onion. 

Add the onions first and cook 3-4 minutes until the onions are slightly softened and browned. Add the diced bell peppers and cook briefly. 

Return the beef to the pan, stir in the black pepper, and saute for a couple minutes until well combined with the veggies. 

Plate and serve with steamed white rice.


No comments:

Post a Comment