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Black Pepper Beef

Preparation Time:   10  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)

Chef Recommendation

Beef Flank steak (s) 340 g / 克 [thinly sliced]
Chili 1 pc [red, seeded and julienned]
Green onion(s) 1 pc [julienned]
Carrot (s) 1/2 pc [julienned]
Cucumber 1/2 pc [pickled and julienned]
Ginger (s) 2 slices [julienned]
Freshly Minced Garlic 2 tbsp / 湯匙
Cooking oil 3 tbsp / 湯匙


Premium Soy Sauce 2 tbsp / 湯匙
Rice wine 1 tbsp / 湯匙
Corn starch 1 tsp / 茶匙
Premium Soy Sauce 2 tsp / 茶匙
Hoisin Sauce 2 tsp / 茶匙
Sesame Oil (Blended) 2 tsp / 茶匙
Chicken Bouillon Powder 1/4 tsp / 茶匙
Sugar 1 tsp / 茶匙
Black pepper 1/2 tsp / 茶匙
Water 1/4 cup / 杯

  1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Combine seasoning ingredients in a bowl; set aside.
  2. Place a wok over high heat until hot. Add 2 tbsp oil, swirling to coat sides.  Add ginger, garlic, and chili; cook, stirring, until fragrant, about 10 seconds.  Add beef and stir-fry until barely pink, about 1 1/2 minutes. Remove beef to a bowl and set aside.
  3. Add remaining 1 tbsp oil to wok, swirling to coat sides. Place wok over high heat until hot. Add carrot and green onion; stir-fry for 1 minute. Return beef to wok and add seasonings; cook until heated through.

Remarks: This recipe is provided by chef Martin Yan.

Tag: Beef

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