Black Pepper Beef

By carvalhohm

Ingredients

• 2 2 2 teaspoons (6 grams) Whole black peppercorns
• 300 300 1/2-inch grams Filet mignon (or other steak cut, cut into 1/2-inch cubes)
• 2 2 2 tablespoons Oyster sauce
• 1 1 1 tablespoon Shaoxing wine
• 1 1 1 teaspoon Soy sauce
• 1 1 1 teaspoon Potato starch
• 1 1 1 teaspoon Sesame oil
• 1 1 1 tablespoon Vegetable oil
• 140 140 1/2-inch grams Onion (~1 small onion, cut into 1/2-inch squares)
• 85 85 1/2-inch grams Bell pepper (~1 small pepper, cut into 1/2-inch squares)
• 12 12 12 grams Garlic (~2 large cloves, chopped)

Preparation

Step 1

Put the black peppercorns in a mortar and use a pestle to crack the peppercorns coarsely. If you don’t have a mortar and pestle, put the peppercorns in a freezer bag and use a rolling pin to crush them.

Marinate the cubes of steak in oyster sauce and black pepper.
In a bowl, combine the cubed beef along with most of the black pepper (saving a little to garnish), oyster sauce, Shaoxing, soy sauce, potato starch, and sesame oil. Mix well to combine and allow the beef to marinate for at least 15 minutes, or up to 12 hours in the fridge.

Sear the cubes of beef. Heat a frying pan over medium-high heat until hot. Add the vegetable oil, and then use tongs to add the beef in a single layer. Try to leave as much of the marinade in the bowl as possible.

Once the black pepper beef has browned on one side, flip it over.
Fry the beef on one side until golden brown, and then flip each piece and fry the second side, until browned.

Add the onions and bell peppers to the black pepper beef.
Dump the onions, bell pepper, and garlic into the pan and turn the heat to up to high. Stir-fry, tossing the contents of the pan periodically to ensure everything cooks evenly.

When the onions start becoming translucent, add the remaining marinade and toss everything together until the black pepper beef is shiny and evenly coated with sauce.

Serve with rice and garnish with the remaining black pepper (to taste).