Black Pepper Steak
A delicious and authentic rice and congee recipe for Black Pepper Steak, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb flank steak
- • 2 teaspoons soy sauce
- • 2 teaspoons Shaoxing wine
- • 2 teaspoons cornflour
- • 1/2 teaspoon bicarbonate of soda
- • 1/2 cup chicken broth ((*Footnote 1))
- • 2 tablespoons Shaoxing wine
- • 2 tablespoons soy sauce
- • 1 teaspoon dark soy sauce
- • 1 tablespoon cornflour
- • 2 teaspoons coarsely ground black pepper
- • 1 teaspoon sugar
- • 1/8 teaspoon salt ((skip this if you use salted Shaoxing wine))
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 2 teaspoons ginger (minced)
- • 2 cloves garlic (minced)
- • 1/2 yellow onion (sliced (*Footnote 2))
- • 2 sweet peppers ((I used green and red, sliced) (*Footnote 2))
Preparation Steps
To cut flank steak, divide the steak lengthwise into two equal pieces along the grain. Then slice each piece against the grain into 1/8” (3-mm) thick pieces. If the flank steak you use is quite thin, you can tilt your knife to a 45 degree angle so the slices are wider.
Combine steak, soy sauce, Shaoxing wine, bicarbonate of soda, and cornflour in a medium-sized bowl. Gently mix by hand until the beef is coated with a thin layer of the mixture. Marinate for 15 minutes while preparing the rest of the ingredients.
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Heat 1 tablespoon of oil in a 12” frying pan (or a wok) over medium-high heat. When oil is shimmering, add the steak. Immediately spread the beef into a single layer using a pair of tongs or chopsticks. Sear without moving until the bottom is browned, 1 to 2 minutes. Flip the beef and cook until just cooked through, another minute or so. Turn to the lowest heat and transfer the beef to a plate, set aside.
Add the remaining tablespoon of oil into the same frying pan and reduce to medium heat. Add the ginger and garlic. Give it a quick stir until fragrant. Add the onion and peppers. Stir and cook for 1 minute.
Stir the sauce mixture until the cornflour is dissolved completely, and pour it into the frying pan. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked beef. Quickly stir a few times to coat everything with the sauce. Turn off heat and immediately transfer everything to a big plate. Serve hot as a main dish.