Black Pepper Beef Recipes

BLACK PEPPER BEEF

Steps:

• Put the black peppercorns in a mortar and use a pestle to crack the peppercorns coarsely. If you don't have a mortar and pestle, put the peppercorns in a freezer bag, and use a rolling pin to crush them.
• In a bowl, whisk the oyster sauce, Shaoxing, soy sauce, sesame oil, and most of the black pepper (saving a little to garnish). Add the potato starch and mix that in until there are no lumps left. Stir the beef in, to coat evenly and let it marinate while you prepare the vegetables.
• Once all the prep is done, heat a frying pan over medium-high heat until hot. Add the vegetable oil, and then use tongs to add the beef in a single layer. Try to leave as much of the marinade in the bowl as possible.
• Fry the beef on one side until golden brown, and then flip each piece and fry the second side until browned.
• Dump the onions, bell pepper, and garlic into the pan and turn the heat to high. Stir-fry, tossing the contents of the pan periodically to ensure everything cooks evenly.
• When the onions become translucent, add the remaining marinade and toss everything together until the black pepper beef is shiny and evenly coated with sauce.
• Serve with rice and garnish with the remaining black pepper (to taste).

BLACK PEPPER BEEF

Steps:

• Marinate the beef with all the Marinade ingredients, about 15 minutes.
• Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
• Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
• Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

BLACK PEPPER BEEF

Steps:

• Bring the beef to room temperature. Pat dry and sprinkle with salt. Dredge the beef lightly in flour, shaking off the excess.
• Heat about 1 tablespoon EVOO in a Dutch oven over medium-high heat. Brown half the beef and transfer to a plate. Add another 1 tablespoon EVOO to the pot and brown the remaining beef. Return all the beef to the pot and add the stock and enough water to cover the beef. Stir in the garlic and bay leaf and bring to boil. Reduce the heat to medium-low, partially cover the pot and simmer for 2 hours. Stir in the red wine, tomato paste and pepper and cook until the beef is tender enough to fall apart and the sauce is thick, 2 to 3 hours more.
• When the beef is almost finished cooking, cook the potatoes in a pot of boiling water until tender, 12 to 15 minutes. Drain and return to the hot pot. Cut the Taleggio into cubes and mash into the potatoes with enough milk to reach the desired consistency. Stir in the sage and season with salt and pepper.
• Divide the beef and sauce among bowls and sprinkle with parsley.
• Cook's Note: The beef stew can be covered and refrigerated for a make-ahead meal. Reheat gently, adding water as needed to thin the sauce.

BLACK PEPPER BEEF AND CABBAGE STIR FRY

Steps:

• Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
• Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.