Cantonese Black Pepper Beef, a culinary masterpiece that marries succulent strips of beef with the aromatic punch of freshly ground black pepper. This dish is a dance of textures and tastes, where tender beef is wok-fried to perfection and paired with vibrant vegetables. The distinct Cantonese touch comes from the marriage of soy sauce, oyster sauce, and a hint of sweetness, creating a symphony of flavours that lingers on the palate. This dish encapsulates the essence of Cantonese cuisine – the art of balance, where every bite is a tantalizing fusion of spice, umami, and sizzling indulgence.
Black Pepper Beef
This dish was always served on a sizzling platter in the restaurant. We had OX shaped heavy cast iron platters that we’d heat until they nearly glowed red. They were then placed onto their wooden serving boards and billows of smoke would fill the kitchen. We’d pour the beef covered with its rich sauce onto the platter and it would sizzle and spit filling the air with an aromatic cloud of smoke that smelled simply amazing.
Ingredients
- 450 g Beef fillet (cut into bite size slithers)
- 2 tbsp Oyster Sauce
- 1 tbsp Rice Wine
- 2 tsp Corn Flour
- 2 tsp Light Soy sauce
- 1 tsp Sesame Oil
- 1 tbsp Vegetable Oil
- 2 Garlic Cloves, minced
- 3 tsp Ground Black Pepper
- 1 Green pepper, cubed
- 1 Onion, cubed
- 1 cup Stock
- 1 tbsp Corn Flour mixed with 2 tbsp Water to make a slurry
Instructions
Tenderising your Beef
- Though this is not essential it really does make a huge difference. In a large bowl add the beef, ¾ of your ground peppercorns, oyster sauce, Chinese rice wine, soy sauce, a splash of sesame oil and your corn flour. Mix thoroughly and allow to tenderise for 20 minutes or overnight.
Cooking
- Heat your wok over a high heat. Once the wok starts to smoke immediately add the oil and then the beef, leaving any marinade in the bowl for later. Stir-fry until the outside of the beef has browned, add the garlic, green peppers, and onions, and continue stir-frying for 2 minutes. Add the remaining marinade with your stock. Once boiling, mix the corn flour slurry together and drizzle into the sauce, stirring continuously until the sauce thickens. Transfer immediately to a plate and sprinkle over the remaining black peppercorns.
Nutrition
Calories: 791kcal | Carbohydrates: 21g | Protein: 44g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.04g | Cholesterol: 158mg | Sodium: 1412mg | Potassium: 965mg | Fiber: 3g | Sugar: 5g | Vitamin A: 489IU | Vitamin C: 53mg | Calcium: 72mg | Iron: 6mg
