Beef in Black Pepper Sauce

By Andy Cooks · 25 min

Ingredients

Instructions

1. Put the beef in a large bowl, add the bicarbonate of soda and 50 ml of water, and mix through the beef.
2. Refrigerate for 45 minutes to 1 hour.
3. Rinse the beef well under cold running water in a colander, then drain thoroughly.
4. Toss the beef with the cornflour, Shaoxing wine and soy sauce. Marinate for 10 minutes to 1 hour.
5. Mix all the sauce ingredients in a small bowl until well combined.
6. Heat half the oil in a wok over high heat. Sear the beef in batches until just browned, then set aside.
7. Add the remaining oil to the wok. Cook the onion for 30 seconds, tossing constantly.
8. Add the ginger and garlic and cook for another 30 seconds.
9. Add the carrots and red capsicum and toss until they just start to soften.
10. Return the beef to the wok, add the sauce and toss to coat the beef and vegetables.
11. Take off the heat and serve right away, topped with spring onions and with steamed rice on the side.

Summarized from Andy Cooks's video. Watch it for the details.

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