Chinese Black Pepper Beef Recipes

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Steps:

• Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
• Mix together sauce ingredients in a small bowl and set aside.
• Cut chicken into a small dice, about 1/4-inch.
• Heat 1-2 cups peanut or other cooking oil in your wok.
• Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
• Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
• Remove oil from wok and discard.
• Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
• Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
• Serve at once with hot steamed rice.

Steps:

• 1 Snap green beans into halves or thirds to make pieces about 21/2 inches long.
• 2. Slice steak with the grain into 2-inch-wide strips. Then slice the strips across the grain into 1/8-inch-thick . slices.
• 3. Whisk together soy sauce, cornstarch, wine, sugar and black pepper in a medium bowl. Add beef and mix well.
• 4. Heat 1 tablespoon oil in a wok or stir-fry pan over high heat until oil is hot but not smoking. Test by dipping a spatula in the beef mixture and then into the oil; it should sizzle. Add green beans and stir about 1 minute. Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes. Transfer beans and liquid to a shallow dish.
• 5. Add remaining oil to pan and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. Stir beef mixture and add to pan. Cook, stirring, until beef is no longer pink, about 2 minutes.
• 6. Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger. Serves 4.