Black Pepper Beef Bowl
A classic Hong Kong cafe favorite featuring tender beef strips in a rich black pepper sauce, served over steamed jasmine rice. This comforting dish brings together savory beef, aromatic black pepper, and tender vegetables in a restaurant-quality meal you can make at home.
Story
This classic Hong Kong cha chaan teng (cha chaan teng) dish is a beloved comfort food that pairs perfectly with a steaming bowl of jasmine rice. The key is getting that distinctive black pepper flavor just right-bold enough to wake up your taste buds, but not overwhelming
Ingredients
beef sirloin or ribeye
300g, thinly sliced against the grain
black pepper
2 teaspoons, freshly ground
oyster sauce
3 tablespoons
soy sauce
1 tablespoon
light soy sauce
1 tablespoon
sugar
1 teaspoon
cornstarch
1 tablespoon, mixed with 2 tablespoons water
garlic
3 cloves, minced
onion
1 medium, sliced into wedges
bell pepper
1 red or green, sliced
vegetable oil
2 tablespoons
jasmine rice
2 cups, cooked
Instructions
1
Prepare the beef
Slice the beef thinly against the grain into bite-sized strips. In a bowl, combine the beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch slurry, and a pinch of black pepper. Mix well and let marinate for 10 minutes.
2
Make the sauce
In a small bowl, whisk together the oyster sauce, remaining soy sauce, light soy sauce, sugar, remaining cornstarch slurry, and 1/2 cup of water. Set this aside—this is your flavor base.
3
Sear the beef
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 1-2 minutes until browned but still slightly pink inside. Remove and set aside.
4
Build the vegetables
Add the remaining oil to the wok. Sauté the garlic for 30 seconds until fragrant, then add the onion wedges and bell pepper. Stir-fry for 2-3 minutes until slightly softened but still crisp.
5
Combine and finish
Return the beef to the wok. Pour in the sauce mixture and bring to a simmer. Cook for 1-2 minutes until the sauce thickens and coats everything nicely. Sprinkle with the remaining black pepper and give it one final toss.
6
Serve
Divide the cooked jasmine rice between two bowls. Spoon the black pepper beef and sauce generously over the rice. Serve immediately while hot.
