Velveted Black Pepper Beef Stir-Fry
30min
10min
4
385
Chef's Note
This recipe perfectly illustrates the 'Fan and Cai' balance. By using only 8 ounces of beef for four people, we treat the meat as a savory seasoning for the vegetables and rice. The velvetting technique ensures the small amount of beef remains incredibly tender and juicy despite the high-heat cooking.
Tags
Ingredients
8 ounces Flank steak or top sirloin
1 tablespoon Cornstarch
2 tablespoons Soy sauce
3 tablespoons Vegetable oil
1 piece Large onion, sliced into wedges
2 pieces Bell peppers, assorted colors, sliced into strips
3 cloves Fresh garlic, minced
1 tablespoon Fresh ginger, minced
2 tablespoons Oyster sauce
1 teaspoon Coarsely ground black pepper
1/2 teaspoon Sugar
3 cups Steamed jasmine rice
Instructions
- 1
Place the beef in the freezer for 20 minutes until firm but not frozen solid.
- 2
Using a sharp knife, slice the beef against the grain into 1/8-inch thick slices, angling the blade to create wider pieces.
- 3
In a small bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of vegetable oil, and the cornstarch. Toss to coat evenly and let marinate for 10 minutes (this is the velvetting process).
- 4
In a separate small bowl, whisk together the remaining soy sauce, oyster sauce, sugar, and black pepper to create the stir-fry sauce.
- 5
Heat a wok or large heavy skillet over high heat until a drop of water sizzles instantly. Add 1 tablespoon of oil.
- 6
Add the beef in a single layer. Let it sear undisturbed for 1 minute to achieve a deep brown crust, then toss and cook for another 30 seconds. Remove beef from the pan and set aside.
- 7
Add the remaining tablespoon of oil to the pan. Toss in the onions and bell peppers, stir-frying for 2 to 3 minutes until the edges are slightly charred but the vegetables remain crisp.
- 8
Add the garlic and ginger, stir-frying for 30 seconds until fragrant.
- 9
Return the beef to the pan and pour the stir-fry sauce over the mixture. Toss everything together for 1 minute until the sauce thickens and coats every piece.
- 10
Serve immediately over bowls of steamed jasmine rice.
Nutrition Information (per serving)
385
18g
42g
16g
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