What kind of black pepper should I use?

I used Malabar Coast black peppercorns from Southern India, but any whole black peppercorns will do. While the recipe can be made with pre-ground pepper, I don't recommend it because many of the nuanced aromas of black pepper begin to vaporize as soon as the peppercorns are crushed. That is why pre-ground pepper never smells as good as freshly cracked pepper.

How long does Chinese Black Pepper Sauce keep?

You could make a large batch of this sauce and keep it in the fridge for months in a sealed container. I don't recommend adding the starch if you intend to store it (you can add it in when you use it). This also makes the sauce more adaptable, as starch isn't always desired.

What can I use Chinese Black Pepper Sauce for?

Aside from stir-fries, the sauce also works well as a marinade for grilled chicken and steamed fish. I also like to use this to make stir-fried noodles, but if you do, make sure to leave out the starch.

Why do chili peppers and black pepper both have “pepper” in their name?

Despite the fact that the two peppers are unrelated, they share a common history. Black pepper arrived in Europe via the spice trade and quickly became a popular seasoning due to its ability to bring foods to life with its creeping heat. Due to its scarcity, black pepper became such a valuable commodity that it was said to be worth more than gold in some circles. When explorers began bringing back chili peppers from the Americas for their decorative qualities, it didn't take long for people to realize that the colorful fruits could also be used to spice up food. What began as a culinary knock-off of black pepper has taken on a life of its own in kitchens around the world.

Easy Sizzling Black Pepper Beef Recipe [Must Try]

Name: Easy Sizziling Black Pepper Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: ▢350 g flank or skirt steak, 12oz (see note 1 & 2); ▢1 teaspoon cornstarch▢; 1 teaspoon Shaoxing rice wine; 1 teaspoon light soy sauce▢; 1 teaspoon sesame oil▢1 teaspoon ginger, julienned; ▢3 tablespoon oyster sauce; ▢1 teaspoon light soy sauce; ▢1 teaspoon freshly ground black pepper; ▢¼ teaspoon sugar; ▢1 pinch salt; ▢1 teaspoon cornstarch; ▢3 tablespoon water; ▢2 tablespoon cooking oil; ▢1 onion, julienned; ▢½ red bell pepper, julienned

Description

Chinese black pepper beef stir-fry can be made at home to a restaurant standard, with tender and succulent beef strips in a black pepper-flavored sauce.

Ingredients

Scale

For the marinade

▢350 g flank or skirt steak, 12oz (see note 1 & 2)
▢1 teaspoon cornstarch▢
1 teaspoon Shaoxing rice wine
1 teaspoon light soy sauce▢
1 teaspoon sesame oil▢1 teaspoon ginger, julienned

For the sauce

▢3 tablespoon oyster sauce
▢1 teaspoon light soy sauce
▢1 teaspoon freshly ground black pepper
▢¼ teaspoon sugar
▢1 pinch salt
▢1 teaspoon cornstarch
▢3 tablespoon water

You also need

▢2 tablespoon cooking oil
▢1 onion, julienned
▢½ red bell pepper, julienned

Instructions

Cut the beef into strips (against the grain). Combine with the marinade ingredients. Allow for a 10-minute rest.
Set aside after combining all of the sauce ingredients.
In a wok, heat the oil over high heat. Sear the marinated beef until brown (should still be pink inside). Place it on a separate plate.
To the remaining oil in the wok, add the onion and pepper. Cook for about a minute.
Return the beef to the wok. Stir fry for another 1-2 minutes, or until the beef is cooked through.
Add the sauce and mix well. Stir until the sauce is thick enough to coat the beef and vegetables.
For a more intense flavor, add more ground black pepper (optional). Serve immediately with steamed rice.

Notes

The best cuts of beef for quick stir-fry are flank steak and skirt steak. Tenderness is achieved by slicing it across the grain.

Using a less expensive cut of beef (for braising) is not ideal, but it is acceptable. Before marinating, it must be tenderized.

Category: Beef
Method: Steak
Cuisine: Chinese

Nutrition

Serving Size: 4 servings
Calories: 441kcal
Sugar: 5g
Sodium: 1198mg
Fat: 31g
Saturated Fat: 9g
Carbohydrates: 15g
Fiber: 2g
Protein: 25g
Cholesterol: 69mg

Keywords: Black pepper steak recipe, black pepper beef, steak recipe, black pepper beef steak