Chinese🥩 Meat

Beef in Black Pepper Sauce

Name: Beef in Black Pepper Sauce
Total time: 35 min
Cuisine: Chinese
Ingredients: 220 g beef topside, sliced across the grain; 3 tsp dark soy sauce; 1 tsp garlic powder; 1 tsp potato starch; 1/6 tsp bicarbonate of soda; 1/6 tsp salt; ¼ tsp MSG (monosodium glutamate); 1/3 tsp cracked black pepper; 2 tsp vegetable oil; ½ onion, chopped; 1/3 green pepper, chopped; 1/3 red pepper, chopped; 2 tsp light soy sauce; ½ tsp salt; ½ tsp MSG (monosodium glutamate); 1 tsp fresh cracked black pepper; 1 tbsp rehydrated garlic granules; 100 ml water; ~1.5-2 tbsp potato starch slurry; 3 tbsp vegetable oil

⏱ 35 min

A classic Chinese takeaway dish featuring tender beef in a fragrant black pepper sauce. Simple ingredients with minimal preparation, this dish is easy to modify for lower oil and lower carb preferences.

Low-carb

Adapted from a video by Ziang's Food Workshop

Chinese Takeaway Beef in Black Pepper Sauce 🥩🧂🍴 The BEST Beef Dish On A Chinese Menu?

Watch on YouTube

Ingredients

beef topside, sliced across the grain220 g
dark soy sauce3 tsp
garlic powder1 tsp
potato starch1 tsp
bicarbonate of soda1/6 tsp
salt1/6 tsp
MSG (monosodium glutamate)¼ tsp
cracked black pepper1/3 tsp
vegetable oil2 tsp
onion, chopped½

Steps

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1
Prepare the beef: trim away excess connective tissue (keeping some fat for flavor if preferred). Cut the beef into chunks, then slice thinly across the grain to ensure tenderness after cooking.
2
Marinate the beef: combine the sliced beef with bicarbonate of soda, salt, MSG, garlic powder, potato starch, dark soy sauce, cracked black pepper, and a touch of vegetable oil. The bicarbonate tenderizes the meat while the starch helps the marinade adhere. Mix well and refrigerate for 20 minutes.
3
Heat oil: warm a generous amount of vegetable oil in a large pan over high heat. This is a takeaway-style dish that requires adequate oil for proper cooking and texture.
4
Cook the beef: add all the marinated beef to the hot oil, allowing it to brown on one side before turning. Continue cooking until the beef is cooked through and nicely browned.
5
Add onions: once the beef is properly cooked, add the chopped onions. Season with a pinch of salt and MSG, and cook until the onions are golden and well incorporated.
6
Add peppers: stir in the chopped green and red peppers along with the rehydrated garlic granules. Season with a pinch of salt, MSG, and ground black pepper. Cook for about 20-30 seconds, stirring to combine all ingredients evenly.
7
Add liquid and season: pour in a small amount of water and light soy sauce. Taste and adjust salt and MSG to preference, adding seasonings gradually rather than all at once to avoid over-seasoning.
8
Simmer and thicken: bring the sauce back to a boil. Prepare potato starch slurry and add it gradually in small amounts, stirring constantly to thicken the sauce to the desired consistency.
9
Final pepper boost: finish by adding extra fresh cracked black pepper to enhance the peppery aroma and flavor. Serve immediately.

Beef in Black Pepper Sauce

Ingredients

Steps

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