Friday, November 11, 2011

Beef in Black Pepper Sauce

I love Chinese food but I think it's one of the hardest cuisines to cook because people generally don't write down ingredients or techniques.  Plus, there are so many different kinds of dishes within the genre, and there can be different variations.

Thankfully OTHER bloggers are skilled at developing recipes for Chinese dishes.  This Beef in Black Pepper Sauce totally rocked the other day- the beef was tender, it was peppery, and it was great with angel hair pasta.  I think it'd be awesome with chow fun noodles or just plain rice, too.  I only had time to marinate it for an hour (I used sirloin) but it was enough time to be tender and flavorful.

Thanks for Raymund of Ang Sarap for the recipe!

Beef in Black Pepper Sauce

600g Beef fillet, sliced thinly
1 onion, sliced
4 cloves garlic, minced
1 1/2 tbsp freshly ground black pepper
1 large green capsicum, sliced
4 tbsp light soy sauce
2 tbsp Chinese wine
1 tbsp Worcestershire sauce
1 tbsp corn flour
1 tsp baking soda
1/4 cup water
peanut oil
1. Marinate beef in 2 tbsp light soy sauce, Chinese wine, Worcestershire sauce, corn flour, 1/2 tbsp black pepper and baking soda for at least 2 hours.
2. Using a wok in high heat add peanut oil and toss in the beef and brown on all sides, this will take roughly 1 minute in a really hot wok.
3. Add garlic and stir fry for 30 seconds.
4. Add in the onions, remaining black pepper and green capsicums and stir fry for 2 more minutes
5. Add water and remaining light soy sauce then season with salt if needed.

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