Black Pepper Beef

Name: Black Pepper Beef (Hei Jiao Niu Rou)
Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces; 2½ tablespoons oil; 1 teaspoon Chinese rice wine or sherry; 1 teaspoon oyster sauce; 1½ teaspoons Maggi seasoning sauce; Salt, to taste; ½ teaspoon soy sauce; 1 teaspoon Worcestershire sauce; 1 clove garlic, minced; ½ teaspoon sugar; ½ teaspoon sesame oil; ½ teaspoon cornstarch; One 1 in (2.5 cm) piece fresh ginger, peeled and sliced; ½ small green bell pepper, deseeded and cut into pieces; ½ small red bell pepper, deseeded and cut into pieces; ½ onion, cut into strips; 1 teaspoon freshly ground black pepper; ½ teaspoon dark soy sauce

Hei Jiao Niu Rou

Preparation info

Serves
2
as a main dish with rice or 4 as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

I love the combination of bell pepper and black pepper in Chinese stir-fries. These two ingredients, coupled with the right type of meat will often guarantee a successful dish.

If you love the sweetness and slightly charred taste of caramelized onions, stir-fry the onions and bell pepper slightly longer before adding the beef to the stir-fry. You will be rewarded with a richer flavored Black Pepper Beef.

Ingredients

Asia
China
Main course

Ingredients

Method