Beef with Black Pepper
Asian Quick Recipes Veal Meat Dishes Gluten-Free Recipes
Over the weekend, HE wanted me to teach him how to make something simple and delicious with beef. This was the first recipe that came to mind. It's a Chinese recipe, simplified on the sauce side where I didn't use the traditional starch.
This is how it looked on the third attempt: on the first try I helped with preparing the ingredients, on the second I just supervised and cheered from the sidelines (faster, the meat is getting tough, faster, the onion is getting soft, stir, stir, pour, stir, take it out!!!!) and on the third attempt I also had expectations for the plating.
Ingredients
250g beef (sirloin)
1/2 red bell pepper
1/2 green bell pepper
1 medium onion
1 teaspoon grated ginger paste
1 large garlic clove
2 tablespoons neutral oil (sunflower, avocado...)
1 teaspoon freshly ground black pepper
salt
Sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon water
Servings: 2
How to prepare beef with black pepper
- Cut the meat into thin strips (ideally, cut with the knife perpendicular to the grain). Season with a little salt and all the black pepper. Massage well so the meat is covered with seasonings.
- Prepare the rest of the ingredients before you start cooking:
- cut the peppers into thin slices
- cut the onion into slices, not too thin
- grate the ginger and garlic
- mix the sauce ingredients in a small cup - Heat a wok or the widest pan you have (at least 30 cm diameter; if you have a smaller wok you'll need to cook the ingredients in batches, at least the meat). Add the oil and then add the meat. Keep the heat on maximum, so the meat sizzles in the wok and stir frequently only until the meat changes color all over. Remove the meat with a slotted spatula, trying to leave as much fat in the pan as possible.
- Add the onion and peppers and stir-fry on high heat for 1 minute.
- Make a little space in the center of the vegetables and add the ginger with garlic, stir quickly until it starts to smell fragrant, then mix with the vegetables for another 30 seconds.
- Add the meat back into the wok, over the vegetables and immediately pour the sauce. Stir-fry quickly just until the wok contents are well combined.
- Taste for salt, add more if needed and transfer everything to a bowl. Serve with steamed rice.
