It takes inventive and creative cooks to turn an otherwise tough cut of beef into tender melt in your mouth goodness. In this video I'm going to show you how to make a tasty Chinese Black Pepper Beef. From what cut of beef to use. To how to prepare it to make it tender. To the best way to cook it for maximum flavor.
You're gonna want to cook this one tonight!
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Timecode ⏱
1️⃣ 01:50 How to slice beef so it's tender
2️⃣ 02:45 Beef marinade
3️⃣ 03:20 Other ingredients
4️⃣ 04:45 Chinese black pepper sauce
5️⃣ 06:05 Time to cook
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INGREDIENTS:
(makes 2 servings)
400g (14oz.) Flank Steak
1 Large Bell Pepper
1 Medium Yellow Onion
Beef Marinade:
1 Teaspoon Fresh Cracked Black Pepper
1 Tablespoon Oyster Sauce
1 Teaspoons Light Soy Sauce
1 Tablespoon Chinese Cooking Wine
1½ Cornstarch (a.k.a. Cornflour)
BLACK PEPPER SAUCE:
1 Teaspoon Dark Soy Sauce
2 Tablespoons Oyster Sauce
1 Tablespoon Chinese Cooking Wine
2 Teaspoons Light Soy Sauce
1 Teaspoon Sugar
1 Tablespoon Cornstarch (a.k.a. Cornflour)
3 Tablespoons Water
2 Teaspoons Fresh Cracked Black Peppercorns
RECIPE:
Slice flank steak against the grain about 2-3mm thickness. Even if you slice it up to 4mm should be fine. Then toss in the marinade ingredients except the cornstarch. Mix the sauces with the beef for a few minutes and then toss cornstarch and mix again for another couple of minutes. Marinade beef in refrigerator for 15 minutes.
Cut bell pepper and onions into strips and keep it all together in a bowl cause it all goes in at the same time.
Chop up 4 cloves of garlic and set aside.
Add all sauce ingredients into bowl and mix well and set aside.
Take the beef out of the refrigerator and wait 5 minutes for the beef to come back to room temperature.
In a pot or wok heat oil to 350°F (177°C). You can tell if the oil is hot enough when you stick a wooden chopstick or anything wooden really and if you see lots of tiny bubbles coming up instantly then the oil is hot enough for frying. I wouldn't recommend using a wooden leg cause it's not right.
Drop the beef in and be careful of flying oil. Fresh beef retains a lot of water so there could be some flying hot oil when the beef goes in. Fry for 2 to 3 minutes. Stir to make sure none of the beef are sticking to each other.
Remove from hot oil and drain oil with strainer.
Heat wok or pan to medium high heat and add a few tablespoons of oil when it smokes. Drop in vegetables and cook until it all shrinks slightly and soften up. One key sign to look out for are the onions starting to turn slightly clear. Remove all and add to beef and set aside. Try to keep as much of the oil in the pan as you can.
In the same pan heat to medium high add a tablespoon of oil. The pan should still be plenty hot. Then toss in the garlic and cook for about 10 seconds and stir to keep it from burning. Then add the sauce. Once it hits the pan it should start to bubble. Drop the heat to medium then toss in the beef, bell peppers and onions.
Toss all the ingredients with sauce for 1 to 2 minutes. Then sprinkle in a tiny pinch of fresh cracked black pepper. Toss everything together for 10 seconds and it is ready to eat! Enjoy!
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📍Essential Chinese Kitchen Ingredients:
Wok: amzn.to/3H43i1r (not exactly the same wok brand I use. But close enough.)
Wok Spatula and Ladle: amzn.to/3F492pe
Dark Soy Sauce: amzn.to/3F4ZWZw
Light Soy Sauce: amzn.to/3uL824R ("light" does not mean low sodium)
Chinese Cooking Wine: amzn.to/3BcBHap
Oyster Sauce: amzn.to/3F50G0K
Pure Sesame Oil: amzn.to/3Fv28La
Cornstarch: amzn.to/3UAcei0
Chinese Black Vinegar: amzn.to/3iDd943
📹 Video Gear:
Main Camera: amzn.to/3VsMl52
Camera Clamp: amzn.to/3FpQam7
Microphone: amzn.to/3Up8sbr
Affiliate disclaimer: Every item you purchase through my Amazon links I might earn a small commission. At no extra cost to you. Plus it will help support this channel.
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