Black Pepper Stir Fry
Steak and Black Pepper Chǎo: A Chinese Delight
Stir frying, or chǎo, is a Chinese cooking technique in which ingredients are cooked briefly over high heat while being continuously stirred to avoid burning. It is a great way to cook a quick and healthy weeknight dinner, as this method is deemed to be packed in nutrients and nourishing. Stir-frying usually involves using a sauce. We chose to utilize a classic black pepper sauce because it is incredibly easy to make. One just needs to mix a few ingredients together, most of which are always on hand for most people.
This black pepper sauce can be made in advance and stored in the fridge for future use and a wide variety of applications. We recommend using a generous amount of freshly ground black pepper but feel free to adjust the sauce to your preferences. Alternatively, other meats or meat substitutes can be used in this recipe, as well as any preferred veggies.
How to make the best Chinese-style black peppered steak stir-fry
Prep Time: 10‘
Cooking Time: 5’
Additional Time: 0’
For the marinade:
- 12 ounces flank or skirt steak
- 1 teaspoons cornstarch
- 1 teaspoons sake
- 1 teaspoons mirin
- pinch of sea salt
- 1 teaspoon ginger, julienned
For the sauce:
- 3 tablespoon oyster sauce
- 1 teaspoon soy sauce (gluten free if preferred)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon rice vinegar
- ¼ teaspoon sugar
- 3 tablespoons water
- 1 teaspoon cornstarch
For the stir fry:
- 2 tablespoon sesame oil
- 1 onion, julienned
- ½ red bell pepper, julienned
- Mix the ingredients for the marinade into a bowl. Slice the beef into thin strips and add it to the bowl. Allow to marinate for 15 minutes.
- To another bowl, add all the ingredients for the sauce. Mix well and set aside.
- Bring a frying pan or a wok over high heat. Add 1 tablespoon sesame oil to the pan and sear the marinated beef strips for 1-2 minutes or until brown. Remove from the pan and set aside.
- Add another 1 tablespoon of sesame oil and cook the onions and red pepper on high for 1-2 minutes. Add the beef back to the pan and cook for another 1-2 minutes or until the beef is cooked through.
- Pour in the sauce and cook for 30 seconds more or until the sauce is thick and has coated all the ingredients nicely.
- Sprinkle with more freshly ground black pepper. Serve with white basmati rice.
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