Black Pepper Beef & Potatoes Hong Kong Style

Name: Black Pepper Beef & Potatoes Hong Kong Style (港式黑椒牛肉薯仔)
Yield: Serves 3–4
Cuisine: Chinese
Ingredients: ¼ of a thumb-size piece of ginger; 1 clove of garlic; 5–6 sprigs of fresh coriander (cilantro); 1 stick of fresh green peppercorns (optional); vegetable oil, for deep-frying; 1 large fresh green chilli; 1 large fresh red chilli; 1 spring onion (scallion); 1 white sweet potato; 1 small red onion; 1 large Maris Piper or King Edward potato; 300 g (10½ oz) rib-eye steak; ¼ teaspoon white pepper; ½ teaspoon sugar; a pinch of salt; ½ teaspoon pure sesame oil; ½ tablespoon cornflour (cornstarch); ¼ teaspoon salt; ½ teaspoon cracked black pepper; 1 tablespoon Lee Kum Kee black pepper sauce; 50 ml (2 fl oz) fresh chicken stock; 1 tablespoon light soy sauce

港式黑椒牛肉薯仔

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

300 g (10½ oz) rib-eye steak
1 large Maris Piper or King Edward po

Asia
Hong Kong (China)
Main course

Method

Remove any rind or fat from the steak, then slice the meat into roughly 3 mm (⅛ inch) thick rectangles. Tenderize by bashing them with a cleaver or meat hammer, creating a large surface area for quick cook