Beef Pepper & Pineapple Fried Rice, Santa Cruz, Ca
Tender and succulent beef strips with a black pepper flavoured sauce, Chinese black pepper beefiness stir-fry tin be made at home to a restaurant standard.
One time I was asked what is the difference between Chinese cuisine and Western cooking. I said:"Chinese cooks slice the nutrient earlier serving whereas Western diners piece the food after beingness served." I know information technology'due south non true in all cases, but in general I think it's correct. Have beefiness steak for example. Instead of cooking a big piece, Chinese adopt slicing the meat to make a quick stir-fry. Today I'd similar to introduce a classic dish using steak as the chief ingredient: Black pepper beefiness stir-fry (黑椒牛柳).
What makes a plate of blackness pepper beef stir-fry stand out, in my opinion, is the succulence, tenderness of the beef strips and the generous utilize of freshly footing black pepper. To achieve the first goal, I have a few tips for you.
- Cull a cutting of beefiness ideal for quick stir-fry. Flank steak and brim steak are the best candidates.
- Slice the beefiness against the grain. Otherwise you lot will get a chewy, tough texture.
- Marinate the beef with archetype Chinese marinade mixture which contains cornstarch, rice wine, soy sauce, etc.
- Proceed the wok hot and motility fast when stir frying. Follow the cooking sequence: First, apace sear the beef then remove it from the wok. Fry the vegetables for a while so return the beef dorsum to the wok. Overcooking will reduce the tenderness.
Cheaper cuts of beef (braising beef for example) are non platonic but acceptable for this dish. Just make certain to tenderize it with baking soda start (Chinese eatery chefs usually do this). Afterwards, I always rinse the beef earlier marinating to reduce the unpleasant taste of baking soda.
Once you have the tender, succulent beefiness cooked, the last step is to stir in the sauce containing oyster sauce, soy sauce, and of course, lots of black pepper.
Compare to chilli, blackness pepper offers a more discreet awareness of hotness. It doesn't burn you but its odour will linger in your oral fissure for quite a while. For this beef stir-fry, exist generous with black pepper and use freshly ground ones. This is what makes your dish exciting.
Onion and bell pepper are classic ingredients for blackness pepper beef stir-fry. Withal, you are costless to utilize other vegetables too. Vegetables with a scrap of crunchiness, such every bit broccoli, asparagus, celery and sugar snap peas, piece of work very well.
For the marinade
- 350 g flank or brim steak, 12oz (run across note one & 2)
- 1 teaspoon cornstarch
- one teaspoon Shaoxing rice wine
- 1 teaspoon light soy sauce
- one teaspoon sesame oil
- 1 teaspoon ginger, julienned
For the sauce
- iii tablespoon oyster sauce
- i teaspoon light soy sauce
- 1 teaspoon freshly footing black pepper
- ¼ teaspoon sugar
- i compression salt
- i teaspoon cornstarch
- 3 tablespoon water
You lot as well need
- 2 tablespoon cooking oil
- one onion, julienned
- ½ red bong pepper, julienned
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Piece the beefiness into strips (against the grain). Mix with the ingredients for the marinade. Leave to rest for 10 minutes.
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Mix all the ingredients for the sauce then set up aside.
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Heat upward the oil in a wok over high heat. Sear the marinated beef until it turns dark-brown (should still exist pinkish inside). Transfer it to a separate plate.
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Add together onion and pepper to the remaining oil in the wok. Cook for a minute or then.
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Put the beefiness dorsum into the wok. Stir fry for some other 1-two minutes until the beef is fully cooked.
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Cascade in the sauce. Stir until it becomes thick enough to glaze the beef and vegetables nicely.
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Sprinkle more ground black pepper for more intense flavor (optional). Serve hot with steamed rice.
1. Flank steak and brim steak are the best cut of beef for quick stir-fry. Slicing information technology beyond the grain is the key to tenderness.
2. Using a cheaper cut of beef (for braising) is not platonic just acceptable. You need to tenderize it earlier marinating:
- Mix ½ teaspoon of baking soda with sliced beef then leave for at least 30 mins
- Rinse the beef in 500ml / 2 cups of water with iv teaspoons of vinegar. Then rinse again nether running water
- Drain well before adding to the marinade mixture
Serving: ane serving | Calories: 492 kcal
Show me your dish or ask me questions @red.business firm.spice
Hope this classic stir-fry brings you some inspiration for dinner. To discover other recipes using beefiness, please click links below.
Have a yummy twenty-four hour period!
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