20-Min Black Pepper Beef | Master the Velveting Technique!

By CiCi Li · 20 min

Ingredients

Instructions

1. Slice the beef against the grain. In a bowl, sprinkle in a pinch of salt and mix until absorbed.
2. Add the soy sauce, dark soy sauce, Shaoxing wine, sugar and baking soda, and mix well.
3. Mix the cornstarch with the water to make a slurry, add it to the beef and mix until evenly coated. Add the cooking oil and combine. Let it rest while you prepare the rest.
4. In a small bowl, mix the tapioca starch with water to make a slurry.
5. In another bowl, combine the soy sauce, dark soy sauce, oyster sauce, black pepper, white pepper and water. Add the tapioca slurry and stir until smooth.
6. Slice the onion, bell peppers and garlic.
7. Heat 1 tablespoon oil in a wok over high heat. Add the beef in a single layer and let it sear briefly, then stir-fry about 2–3 minutes until just cooked through. Add the garlic and stir a few seconds until fragrant. Remove and set aside.
8. Add the remaining oil to the wok if needed. Stir-fry the onion and bell peppers for about 30 seconds, until slightly softened but still crisp.
9. Return the beef to the wok, pour in the sauce and toss until it thickens and coats everything.

Summarized from CiCi Li's video. Watch it for the details.

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