Black Pepper Beef

Ingredients

Here are the following ingredients:

Marinated Beef

• 4 lb (2 kg) Flank Steak, cut across the grain into ⅛-inch (3 mm) thick slices
• ¼ cup (60 mL) freshly cracked black pepper
• 3 tbsp (45 mL) baking soda
• 2 tbsp (30 mL) granulated sugar
• 2 tsp (10 mL) white pepper
• ½ cup (125 mL) soy sauce
• Stir-Fry Sauce
• 2½ cups (625 mL) chicken stock (no salt added)
• 1½ cups (375 mL) Shaoxing rice wine
• 1½ cups (375 mL) soy sauce
• ⅔ cup (150 mL) honey
• ¼ cup (60 mL) cornstarch

Service

• 2 cups (500 mL) cornstarch
• 2 cups (500 mL) canola oil
• 1 cup (250 mL) minced garlic
• 1 cup (250 mL) minced ginger
• 2 lb (1 kg) chopped red and green bell pepper, 1-inch (2.5 cm) pieces, about 8 cups (2 L)
• 2 lb (1 kg) chopped onion, 1-inch (2.5 cm) pieces, about 8 cups (2 L)
• ⅓ cup (75 mL) toasted sesame seeds, about 1 oz (30 g)

Preparation

1. Marinated Beef: Season beef with black pepper, baking soda, sugar and white pepper. Toss with soy sauce until evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Stir-Fry Sauce: Add stock, rice wine, soy sauce and honey to saucepan; bring to a boil. Whisk 1 cup (250 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; return to a boil. Boil for 1 minute or until thickened and glossy; remove from heat.
3. Cool, cover and refrigerate or hold for service.

Service

1. Remove 4 oz (125 g) beef from marinade, shaking off excess. Toss with 2 tbsp (30 mL) cornstarch.
2. Heat 2 tbsp (30 mL) oil in wok or skillet until almost smoking. Stir-fry beef until crisp and evenly browned. Use slotted spoon to remove beef.
3. Add 1 tbsp (15 mL) EACH garlic and ginger; cook for 30 seconds or until fragrant. Add ½ cup (125 mL) EACH peppers and onions. Stir-fry until veggies are tender-crisp.
4. Return beef to wok. Add ⅓ cup (75 mL) Stir-Fry Sauce. Toss until well-coated and heated through.
5. Plate over cooked starch. Garnish with 1 tsp (5mL) sesame seeds.

Beef Cuts