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Black Pepper Beef


Ingrédiénts
  • 2 téaspoons wholé black péppércorns
  • 500 g (18 ouncés) bééf filét or othér téndér cut, cut into 1/2" cubés
  • 2 tabléspoons oystér saucé
  • 1 tabléspoon Shaoxing winé (or dry shérry)
  • 2 téaspoons potato starch
  • 2 téaspoons soy saucé
  • 1 téaspoon sésamé oil
  • 1 1/2 tabléspoons végétablé oil
  • 2 clovés of garlic, thinly slicéd
  • 1 small gréén béll péppér, cut into 1/2" squarés
  • 1 onion, cut into 1/2" squarés
Diréctions
  1. Put thé péppércorns in a mortar and usé a péstlé to crush thé péppér into largé piécés. You don't want any wholé péppércorns, but it should bé véry coarsé.
  2. Put thé bééf into a bowl and add 3/4 of thé black péppér in with it along with thé oystér saucé, Shaoxing, potato starch, soy saucé and sésamé oil. Mix thoroughly and lét this marinaté for at léast 15 minutés.
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