Black Peppers for Chinese Beef Stew

Utilise a skillet to create real-deal black pepper steak that is tender, juicy and rich, with crisp veggies and a scrumptious sauce that goes perfectly with steamed rice. {Gluten Complimentary Adaptable}

Making authentic tasting stir fried black pepper steak might expect intimidating, just it is easier than you lot think. I used to think dealing with beef in a stir fry was i of the nearly difficult things to do in Chinese cooking. Unlike from chicken or pork, beefiness can get really tough and chewy if yous accidentally overcook it. Yet, once yous know a few tricks, you will able to make restaurant-manner black pepper steak in your own kitchen in no time.

All-time blackness pepper steak

i. Use a nonstick skillet instead of a wok

Even though every single Chinese cookbook insists on using a wok for stir fry, I establish that a nonstick skillet works perfectly for this dish. Non merely tin can you brand beautifully charred steak with a cracking flavour, just you lot will also demand less oil and the steak volition not cause any sticking problems.

If you're curious virtually the pros and cons of a wok, read my previous post on 10 reasons not to use a wok. And if you desire to know about the perfect stir fry setup, read wok vs. stir fry pan.

2. The key for tender juicy steak

• Choose the right cut: I've tried flank steak, plate steak, boneless short ribs, sirloin, and tenderloin. All have yielded keen results. If you cannot find these cuts, try to use a cut that has a finer grain and contains some fat.
• Always cutting the beefiness against the grain. Attempt to maintain the same thickness and size for each slice.
• E'er marinate the beef. The whole procedure volition aid soften the beef and add together season. Plus the soy sauce will give the beef a beautiful char.
• Grill the beef instead of constantly stirring. One of the reasons nosotros use a flat skillet; if you rut upwards the pan really hot, information technology merely takes 30 seconds or and then to sear each side, while the inside is a footling pink. Roasting the beef instead of stirring will brown the steak better.

three. Why you need to remove the steak once

Transferring the half-cooked steak to a plate before adding the residual of the ingredients is crucial. When you add together the sauce and veggies, the pan temperature will drop significantly. Then the veggies won't be seared properly, and the sauce will reduce very slowly. Both upshot in a soupy dish with overcooked meat.

4. Get used to the pace of stir frying

I found that Chinese stir fry has a much faster pace than about Western cooking. When I start cooking a dish, it takes me about 5 minutes (or maybe less) to finish. This means you accept less than a minute between adding ingredients. So practice read through the recipe before cooking, and motility chop-chop when you first.

I terminal word

Although this blackness pepper steak is scrumptious enough to serve by itself, I highly recommend adding a sunny side up egg to your rice bowl. I learned this pairing from Chinese diners that cater lunch for role workers. Not but does the egg add volume to your bowl, only the runny egg yolk also goes perfectly with the spicy beef. Effort it once and I guarantee y'all'll be hooked 🙂

More than Chinese stir fry recipes

• Sugariness and Sour Craven
• Beef Chow Fun
• Beef and Broccoli
• General Tso Tofu
• Orange Craven
• Shrimp Chow Mein

Happy cooking!

If you give this recipe a try, let us know! Leave a comment, charge per unit information technology (one time you've tried it), and take a picture and tag information technology @omnivorescookbook on Instagram! I'd love to encounter what yous come up with.

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Blackness Pepper Steak (黑椒牛柳)

Eating place-style black pepper steak that is tender, juicy and rich, with well-baked veggies and a scrumptious sauce that goes perfectly with steamed rice.

{Gluten Free Adaptable}

Course: Chief

Cuisine: Chinese

Keyword: eating house-mode

Prep Time: 20 minutes

Cook Fourth dimension: x minutes

Total Fourth dimension: 30 minutes

Servings: 2 to 4 servings

• 1 lb (450 g) flank steak , sliced against the grain into 1/4-inch (5-mm) thick pieces (or plate, or boneless brusque ribs, or sirloin)

Sauce

• 1/ii loving cup beef broth (or chicken goop)
• two tablespoons soy sauce (or tamari for gluten gratuitous)
• 2 tablespoons Shaoxing wine (or dry sherry for gluten gratis)
• i teaspoon dark soy sauce (Optional) (omit for gluten costless)
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 1 1/2 teaspoon coarsely footing black pepper
• 1/8 teaspoon salt

Stir fry

• 2 tablespoons peanut oil (or vegetable oil)
• 2 cloves garlic , minced
• 2 teaspoons minced ginger
• ane/2 white onion , chopped
• 2 bong peppers , chopped

• Combine steak, soy sauce, Shaoxing vino, and cornstarch in a medium-size basin. Gently mix by hand until the beef is coated with a sparse layer of the mixture. Marinate for x to xv minutes.

• Combine all the sauce ingredients in a small bowl. Mix well and prepare aside.

• Cutting the aromatics and vegetables. Add the ginger and garlic to a small bowl. Add the onion and all the chopped pepper to another basin.

• Heat one tablespoon of oil in a nonstick skillet (or a wok) over medium-high heat. When oil is hot, add the steak. Immediately spread the beefiness into a single layer using a pair of tongs or chopsticks. Sear for xxx seconds or so, until the bottom is lightly browned. Flip the beefiness with a spatula, until both sides are browned just still a bit pink inside. Plow to the lowest heat and remove the skillet from the stove. Transfer the beef to a plate and gear up bated.

• Add the remaining tablespoon of oil into the same skillet and turn to medium heat. Add together the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.

• Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and melt until the sauce thickens plenty to coat the back of a spoon, a few seconds. Add dorsum the cooked beef. Quickly stir a few times to coat everything with the sauce. Plow off oestrus and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won't keep cooking in the hot skillet.

• Serve hot with steamed rice or on top of boiled noodles.

Serving: one serving , Calories: 290 kcal , Carbohydrates: xviii g , Protein: 23 g , Fat: 13.five thou , Cholesterol: 43.5 mg , Sodium: 502 mg , Fiber: one.3 one thousand , Carbohydrate: nine g

The post was originally published on Aug 18, 2014, and updated by Nov. 15, 2017. The current recipe contains more sauce and it'south more than suitable serve over rice.

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Source: https://omnivorescookbook.com/recipes/black-pepper-steak/

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