Black Pepper Beef Stir-Fry
Tender beef strips coated in a savory black pepper sauce, quick-fried with onions for a smoky, aromatic dish that's perfect over rice.
Story
This classic Cantonese dish features velvety beef pieces with a bold black pepper punch. The secret lies in the tenderizing marinade and the quick wok-fry technique that keeps the meat juicy.
Ingredients
beef sirloin, cut into thick strips
300g
soy sauce
2 tablespoons
cooking wine (Shaoxing)
1 tablespoon
egg white
1
baking soda
1/4 teaspoon
cornstarch
1 tablespoon
onion, sliced
1 medium
garlic, minced
2 cloves
green chili, sliced
1
vegetable oil
1/2 cup
salt
to taste
msg (optional)
1/4 teaspoon
freshly ground black pepper
1 tablespoon
Instructions
1
Marinate the beef
Cut the beef into thick rectangular strips, about 1cm wide. In a bowl, combine soy sauce, cooking wine, egg white, baking soda, and cornstarch. Add the beef and toss to coat evenly. Let sit for 1 hour in the refrigerator.
2
Prep the aromatics
While the beef marinates, slice the onion into thin strips. Mince the garlic and slice the green chili. Set everything aside within easy reach of your stove.
3
Blanch the beef
Heat about 1/2 cup of oil in a wok or large pan over medium heat until it shimmers. Add the marinated beef strips and let them cook for about 2 minutes until they turn just opaque—do not brown heavily. Remove with a slotted spoon and drain on paper towels.
4
Stir-fry the onion
Pour off all but 2 tablespoons of the oil from the wok. Add the sliced onion and stir-fry over medium-high heat until softened and slightly caramelized, about 3 minutes. Season with a pinch of salt.
5
Combine and finish
Return the beef to the wok along with the garlic and chili. Sprinkle in the black pepper and a pinch of MSG if using. Toss everything together over high heat for 1-2 minutes until heated through and fragrant. Serve immediately over steamed rice.
