"STIR-FRIED BEEF WITH BLACK PEPPER

By RoketJSquerl

Ingredients

• For the Velveting Mixture:
• 1 tablespoon Shaoxing cooking wine
• 1 teaspoon soy sauce
• 1 teaspoon tapioca starch
• 12 ounces beef tenderloin, cut against the grain into 1/8-inch-thick slices
• For the Sauce:
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons Shaoxing cooking wine
• 1 teaspoon sugar
• 1/3 cup beef stock or water
• 2 teaspoons tapioca starch
• To Finish the Beef:
• 1/2 cup vegetable oil
• 6 thin slices fresh ginger
• 2 garlic cloves, thinly sliced
• 1 medium onion, cut into 1/8-inch-thick slices
• 1 tablespoon black peppercorns, coarsley cracked
• Cilantro sprigs

Details

Servings 2
Adapted from thehungrytravelerblog.com

Preparation

Step 1

In a bowl, combine all the ingredients for the velveting mixture and mix well. Add the beef and mix well. Let marinate for 20 minutes.

Mix the sauce ingredients in another bowl.

Heat the vegetable oil in a wok over high heat until it begins to shimmer, about 350 degrees F. Add the beef to the wok and quickly fry for about 1 minute, until the meat is about three-quarters done or the exterior has turned brown. Remove the beef from the wok and place it in a skimmer set over a bowl to drain off the excess oil. Pour the oil out of the wok, reserving 2 tablespoons, and quickly rinse the bottom of the wok with water, scraping off any residue that's stuck there.

Dry the wok and return it to the heat. Return the reserved 2 tablespoons vegetable oil to the wok. Stir-fry until fragrant, about 30 seconds. Return the beef to the wok and add the black peppercorns. Stir-fry for about 15 seconds, then add the sauce mixture. Cook until the sauce thickens, about 2 minutes. Serve garnished with cilantro sprigs.