Chinese Pepper Beef Stir Fry Food

CHINESE BLACK PEPPER BEEF

Steps:

• Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings including soy sauce, oyster sauce, pepper, sugar, Chinese cooking wine and cornstarch for 15 minutes. Mix in sesame oil just before start frying.
• Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.
• Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt. Return beef strips back. Mix well. Spread freshly ground black pepper.
• Serve hot with noodles or steamed rice.

GARLIC PEPPER "BEEF" STIR-FRY, CHINESE-STYLE (VEGAN)

Steps:

• You can see the photos above to see a step-by-step on how this dish is cooked.
• Rehydrating the soy/plant-based meat: Rehydrate the pieces by placing these in a heat proof bowl and soaking in boiling hot water until doubled or even tripled in size. You can also rehydrate the soy pieces overnight. I simply place these in a container and add room temperature water to soak the chunks in.
• Squeeze out the liquid from each piece. If your soy pieces are the type that are in larger pieces, you can break these apart into small pieces/strips.
• Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust to your taste.
• Mix the rehydrated soy chunks/protein with the corn starch, sesame oil, grated ginger, Shaoxing wine (or broth). Coat the pieces well. Leave to sit for at least 10 minutes. You can prepare this beforehand and just leave in the refrigerator until read to cook.
• Stir-frying: Heat a large skillet or wok over medium high heat. Once hot, add in some oil. Stir-fry the onion and bell peppers over med high heat for 3-4 minutes until lightly browned and the bell peppers are tender. Move the onions to the side of the pan, then add in some more oil. Stir-fry the garlic until aromatic, around 1-2 minutes.
• Mix everything together then add in the soy strips/plant-based meat.
• Cook the pieces down for 1-2 minutes over med high heat. Give the sauce another good mix to make sure the start isn't sitting at the bottom. Pour in the sauce and then mix well to coat all of the pieces. Cook for 4-5 minutes or until the pieces have absorbed the sauce and the sauce has thickened. Lower the heat to medium if needed and keep an eye out and make sure to move the pieces around to make sure to nice and cooked, but be careful not to leave these to burn since the sauce has sugar that can easily burn.
• Taste the pieces and feel free to season with more vegetarian mushroom oyster sauce or soy sauce, to taste if needed. You can also add more freshly ground black pepper, if you'd like.
• Turn off the heat then serve your garlic black pepper "beef" with some steamed rice or noodles for a perfectly hearty meal.

CHINESE PEPPER BEEF STIR FRY RECIPE

Steps:

• Cut the beef into thin strips across the grain. (see the bulk of post for more about the grain of the beef)
• Place in a bowl and sprinkle with the baking soda.
• Let the beef marinade for 15 minutes then wash off the baking soda and rinsing it several times. (See note 3)
• Pat dry with kitchen paper and set to one side.
• Combine the ingredients for the sauce together in a measuring cup or jug.
• Set to one side.
• Heat 1 tbsp of the oil in a large frying pan over high heat, once the oil starts to shimmer add the beef and cook for 1 minute until almost cooked through. Remove from the pan.
• Add the remaining oil to the pan
• Keeping the heat high add the onion and fry for 1 minute.
• Add the bell peppers to the pan and cook for a further 2 minutes.
• Return the beef to the pan along with the minced garlic and stir to combine.
• Give the sauce another stir and then add it to the skillet and bring to a simmer, the sauce will start to thicken.
• Cook for 1-2 minutes until everything is cooked through and the sauce just coats the meat and veg.
• Remove from the heat and serve immediately.

FIVE SPICE BEEF AND PEPPER STIR-FRY

Steps:

• Boil water for rice and prepare to package directions.
• Place beef broth in a small pot over low heat to warm the liquid.
• Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.

BLACK PEPPER BEEF AND STIR-FRY

Steps:

• For the marinade: Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.
• For the stir-fry: Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate. Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately.

BEEF & SICHUAN PEPPER STIR-FRY

Steps:

• Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.
• Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice.

BEEF AND GREEN PEPPER STIR-FRY

Steps:

• Marinade beef with Chinese BBQ sauce, soy sauce, baking soda and sesame seed oil in refrigerator for at least 1 hour. Make sure to mix the ingredients well.
• In a wok, heat grape seed oil a little over medium. Stir fry green peppers until soft, about 5 minutes. Drain and set aside.
• Use the same wok and remaining oil to stir fry beef until brown. Add some more oil if necessary.
• Quickly stir in green peppers and salt. Combine well. Serve hot.