This Hong Kong-style stir-fry is a tantalizing combination of succulent beef, aromatic black pepper and crisp peppers. Serve over hot cooked rice.
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Hong Kong-Style Black Pepper Beef Stir-Fry
- Prep Time: 20 minutes
- Cook Time: 20 minutes marinating time + 10 minutes cooking time
- Total Time: 50 minutes
- Yield: Serves 4 1x
Ingredients
Beef
¾ lb (375 g) Beef Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick
2 tsp (10 mL) EACH cornstarch and Shaoxing wine
1 tsp (5 mL) EACH granulated sugar, dark soy sauce and peanut or canola oil
½ tsp (2 mL) salt
⅛ tsp (0.5 mL) baking soda
Black Bean Sauce
¼ cup (60 mL) Chinese fermented black soybeans, rinsed and drained
1 tbsp (15 mL) peanut or canola oil
¼ cup (60 mL) finely minced onion
4 cloves garlic, minced
3 tbsp (45 mL) whole black peppercorns, coarsely crushed
1½ tsp (7 mL) granulated sugar
1 tsp (5 mL) MSG (optional)
1 tbsp (15 mL) EACH light soy sauce and oyster sauce
Stir-Fry
6 tbsp (90 mL) peanut or canola oil, divided
4 cloves garlic, minced
1-inch (2.5 cm) piece gingerroot, peeled and thinly sliced
3 mild green fresh chili peppers, such as tiger skin, cubanelle, Anaheim or banana, seeded and cut into 2- x ¼-inch (5 x 0.5 cm) strips
1 onion, thinly sliced lengthwise
1½ tsp (7 mL) cornstarch mixed with 1½ tsp (7 mL) water
4 green onions, cut into 2-inch (5 cm) pieces
Instructions
- Beef: Cut beef across the grain into slices, slightly thinner than ¼ inch (0.5 cm) and 3 inches (8 cm) long. Place in a bowl; add cornstarch, Shaoxing wine, sugar, soy sauce, oil, salt, baking soda and 2 tbsp (30 mL) water. Massage the beef well with the ingredients to ensure it’s thoroughly coated. Cover and marinate in the refrigerator for 20 to 30 minutes.
- Black Bean Sauce: Meanwhile, mash black beans to a paste using the flat side of a cleaver or large knife on a cutting board, or in mortar with a pestle. Set aside.
- Heat oil over medium heat in a small saucepan. Add onions and garlic; cook, until starting to sizzle. Add peppercorns; cook, stirring, for about 6 to 8 minutes, until onions are soft and translucent. Add black beans; cook, stirring, until they sizzle. Add sugar, MSG (if using), soy sauce, oyster sauce, and ¾ cup (175 mL) water. Reduce heat and simmer for about 5 to 6 minutes, stirring frequently, until reduced by about one-third and is thick and pasty. Remove from heat and set aside.
- Stir-Fry: Assemble all of the ingredients near the cooking area. Place a sieve over a bowl to drain the beef.
- Set kitchen fan to HIGH. Heat a 14- to 16-inch (35 to 40 cm) wok or heavy skillet over high heat until it smokes. Turn off the heat and swirl in 4 tbsp (60 mL) of the oil (this seasons the wok). Return heat to high; heat oil until just starting to smoke. Add half the beef slices; stir-fry for 1 to 2 minutes, until the beef loses its raw red colour. Transfer beef with a mesh skimmer to the sieve set over bowl. Reheat oil and repeat with remaining beef. Set beef aside in sieve. Discard any liquid from bowl.
- Wipe out wok and return it to high heat until it smokes. Turn off heat and swirl in remaining 2 tbsp (30 mL) oil. Return heat to high. Add garlic and gingerroot; stir-fry for 30 sections. Add peppers and onions; stir-fry for about 2 minutes, until the peppers are bright green and glistening with oil. Return beef to wok and stir fry until heated through. Stir in Black Bean Sauce to coat. Stir cornstarch mixture and gradually add to wok, stirring constantly, until sauce is thickened and glossy. Stir in green onions and serve immediately.
Notes
The baking soda tenderizes the beef. Don’t worry, you cannot taste it in the finished dish.
