Beef in black pepper sauce
3 servings
60 minutes
Beef in black pepper sauce is an exquisite dish of Chinese cuisine that combines the juiciness of meat with the richness of a spicy sauce. Black pepper, the star of the recipe, fully reveals itself, creating an aromatic depth of flavor. The dish's history roots in Sichuan culinary traditions where spices play a key role. Stir-fried beef marinated in soy sauce, ginger, and garlic retains tenderness while the addition of vegetables adds freshness and contrast. This dish pairs perfectly with rice or noodles, enhancing the meal with its spiciness and richness. It is prepared both at home and in restaurants as it is versatile and beautifully showcases the richness of Eastern gastronomy.
1
Slightly freeze the beef, slice it thinly across the fibers.
- Beef tenderloin: 500 g
2
Grate the ginger, finely chop the garlic, slice the celery diagonally into 1 cm strips, cut the pepper into 2 cm diamond shapes, peel the shallots and cut them lengthwise into 2-3 large pieces.
- Ginger root: 50 g
- Garlic: 2 cloves
- Celery stalk: 2 pieces
- Bell pepper: 1 piece
- Shallot: 7 pieces
3
For the sauce in the wok, heat 2 tablespoons of vegetable oil, sauté ginger and garlic in it, pour in all the soy sauce, add ground black pepper and simmer, stirring, over medium heat for 15 minutes.
- Vegetable oil: 2 tablespoons
- Ginger root: 50 g
- Garlic: 2 cloves
- Soy sauce: 3 tablespoons
- Black peppercorns: 10 g
4
Pour the sauce and set it aside.
5
Heat the remaining oil in a wok, fry the beef until a golden crust forms (about 10 minutes), add celery, bell pepper, shallots and stir-fry everything constantly over high heat for 5-7 minutes.
- Vegetable oil: 2 tablespoons
- Beef tenderloin: 500 g
- Celery stalk: 2 pieces
- Bell pepper: 1 piece
- Shallot: 7 pieces
6
Pour the sauce into the meat, reduce the heat, mix well, and cook for another 3 minutes.
- Soy sauce: 3 tablespoons
