Pepper Beef
Fresh black pepper — just the smell of it conjures the ancient spice route, all those sun-drenched trade winds and exotic ports of call.
In this recipe, black pepper isn't just a seasoning; it's the whole story. Yes, there are red peppers in the mix, but they're playing a supporting role — black pepper owns the stage. And don't worry: this isn't a "make-you-sweat" situation. It's warmly spiced, not fiery. That said, if pepper heat is your nemesis, feel free to dial back on the spice.
Ingredients:
1.5 pounds chuck steak cut across the grain in strips
3/4 teaspoon baking soda
1/4 cup water
1 medium red bell pepper
1 medium onion
6 cloves garlic
2 T chopped fresh ginger
3/4 pound broccoli cut in 1.5 inch pieces
Olive oil for cooking
For the Hoisin Sauce:
4 T soy sauce*
2 T tahini
1 T honey
1 teaspoon sesame oil
1 chopped fine garlic clove
1/2 teaspoon 5 spice powder
1 teaspoon hot sauce
Cooking Sauce/Marinade:
2 T hoisin sauce (see above or store bought)
1 T wine vinegar (can be red, champagne, Shaoxing, etc)
1 T soy sauce*
1/2 teaspoon sesame oil
2 T ground black pepper (start with one tablespoon and add if you like the flavor)
Directions:
One hour before you want to cook - "Velvet" the beef. This is a restaurant secret that softens a so-so cut of meat. If you use a good cut of beef - skip this!
In a bowl - add the baking soda and 1/4 cup water. Add the beef and mix to coat the meat. Let it rest in the refrigerator for an hour.
While this is resting, make the "Hoisin" sauce and the Cooking Sauce. Set both aside
RINSE THOROUGHLY! After an hour, put the meat in a colander and rinse a few times so there is no soda residue.
Pour the marinade over the rinsed meat and let sit for 15 minutes
Prepare the wok or skillet:
Cover bottom of cook surface with olive oil and bring the heat up to high. Add the meat and cooking sauce as well as the garlic and ginger. Don't turn for a minute or two. Let the juices boil up and reduce.
When the meat is 1/2 way cooked, add the red pepper and onion. Continue stirring until meat is cooked through.
If you think the sauce is too watery at this point, use a slotted spoon to remove the meat and vegetables - put in a bowl to the side and let the sauce reduce in the pan.
Once the sauce is to your liking, pour it over the meat and veggies in bowl.
Pour more oil into the wok and add the broccoli. Stir fry to desired doneness. If it is too dry, add a tablespoon of water or soy sauce.
Once broccoli is done, mix everything together.
Serve the meat and vegetables over bowls of rice.
Serve with the remaining hoisin sauce as needed.
*Coconut aminos or fish sauce can be substituted for the soy sauce.
