Photograph of the finished Black pepper beef Chinese

China · Bò xào tiêu đen ớt chuông

Black pepper beef Chinese

30 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.1 lb
  • Photograph of Black pepper Black pepper 2.1 oz
  • Photograph of Bell pepper Bell pepper 6
  • Photograph of Onion Onion 2
  • Photograph of Oyster sauce Oyster sauce ½ cup
  • Photograph of Cornstarch Cornstarch 2.5 oz
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Shaoxing Wine Shaoxing Wine ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the beef into cubes and marinate with cornstarch, oyster sauce, and half a crushed peppercorn for 30 minutes.
  2. 2 Roast black peppercorns in a dry pan for 40 seconds, then crush them; powdered peppercorns are not fragrant and make for a dull, overpowering spiciness.
  3. 3 Sauté the beef in a very hot pan with butter and oil over high heat for 2 minutes, then remove it from the pan.
  4. 4 Sauté the onion and bell pepper chunks for 2 minutes until the vegetables are slightly browned but still crispy.
  5. 5 Pour wine around the rim of the pan, then mix in cornstarch to thicken the sauce.
  6. 6 Add the beef back in with the remaining peppercorns and stir for 30 seconds; the peppercorns should be added last to retain their aroma.
Start cooking