You know how you step into a chinese restaurant or eating house and you order that thing on the menu that says: “Black Pepper Beef with Steamed Rice”? Well, it’s not difficult to make it yourself at home and the best part is, you can make as much as you want. Now, isn’t that one of the main perks of cooking at home?
The most important part of doing this right is getting the marination of the beef done properly and according to your taste buds. Doing it a couple of times helps you get the exact flavour you want, be it more savoury, or less sour, it’s all up to you.
Here’s a rough estimation to guide you:
(Everything’s in teaspoon-quantity for ease of measurement and guesstimation.)
- 100g lean beef, thinly sliced, and marinated with:
- 2 tsp corn flour
- 2 tsp black/balsamic vinegar TIP! Vinegar helps soften beef.
- 3 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 tsp sesame oil
- 2 tsp oyster sauce
- 1 dash white pepper
- 1 generous crack of black pepper, freshly ground
- 2 tsp red wine
- 3 tsp water
- 3 tsp vegetable oil
- 1 clove garlic, minced
- ½ mug water
- (optional) ¼ small green pepper, thinly sliced
- (optional) ¼ white onion, thinly sliced
- With hot oil in a skillet, fry the garlic till fragrant.
- Toss in the green peppers and/or onions, if you’re having them in the dish.
- Once the veggies are almost cooked through, add in the marinated beef.
- Stir-fry the meat by adding water in small quantities, pouring a little each time whenever the pan gets rather dry. Do this until the meat is almost cooked, then add all the water at a go to make a gravy.
- As soon as the beef is done – the gravy should be about boiling as well – turn off the heat.
- Now, before serving, taste it! Adjust the seasoning with salt and black pepper accordingly.
- Finally, serve with hot steamed rice*.
*Thai jasmine or basmati would be nothing less than fragrant and fantastic.