Last Updated on February 26, 2021 by Simon Fan
Beef and black pepper are a match made in culinary heaven.
For many people in the West, the first thing that comes to mind when they think of the pairing is probably steak au poivre, the famous French dish in which the steak is coated with coarsely cracked black peppercorns, providing a robust, sharp aroma to the beef.
For most Chinese, it would be stir-fried beef with black pepper (or call it Chinese-style pepper steak), intensely flavored with this pungent spice, just like steak au poivre. Compared with the French dish, however, the Chinese preparation is different in several ways: the beef is cut into slices, strips, or cubes rather than steak size; it is marinated in a “velveting” mixture to enhance flavor and keep the juice inside during the subsequent cooking; and the marinated beef is stir-fried briefly until just cooked through, whereas steak au poivre is seared until a crust is formed on the outside. The result? Juicy, tender, and flavorful beef specked with spicy bits of pepper—heavenly!
There are many ways to make this dish. The recipe below is a personal favorite: the beef is cut into ¾-inch (2 cm) cubes, and the garlic adds a new dimension to the magic pairing of beef and black pepper.
You can use either a whole piece of steak or steak tips from a tender cut, such as tenderloin, top loin, or sirloin.
Stir-fried beef with black pepper (黑椒牛肉粒)
Serves 2
Ingredients
11 oz (310 g) steak or steak tips from a tender cut (such as tenderloin, top loin, or sirloin)
Velveting marinade
⅛ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1 large egg white
1 tablespoon potato starch or cornstarch
1 teaspoon vegetable oil
1½ teaspoons black peppercorns
Sauce
1 teaspoon soy sauce
2 teaspoons oyster sauce
1 teaspoon Shaoxing wine
1 teaspoon sugar
2 tablespoons vegetable oil
2 or 3 garlic cloves, cut into ⅙-inch (4 mm) dice
1 scallion, thinly sliced
Directions
- Cut the beef into ¾-inch (2 cm) cubes. Mix the salt, pepper, soy sauce, and wine in a bowl. Add the beef and stir to combine with your hand or a pair of chopsticks. Add the egg white and starch, and mix until well coated. Marinate the beef, covered, for 2 hours in the refrigerator. Remove it from the refrigerator 15 minutes before cooking and mix in the oil right before cooking.
- When the beef is ready, coarsely crush the peppercorns with a mortar and pestle, the bottom of a heavy pan, or a mallet. In a small bowl, combine all the sauce ingredients and stir until the sugar is dissolved.
- Heat a wok or skillet over medium-low heat until hot, then swirl in the oil. When the oil starts to shimmer, add the garlic and stir-fry until light golden, 1 to 2 minutes. Transfer the garlic to a plate, leaving the oil in the wok. Turn up the heat to high, add the beef, and stir-fry until the beef is approximately three-quarters cooked, about 1½ minutes. Add the pepper and sauce, and stir and toss until the beef is just cooked through and the sauce has reduced and nicely coats the beef, about 1 minute. Do not overcook. Stir in the garlic and garnish with the scallion. Serve right away with steamed rice or crusty bread.
