I made pho this weekend and had a little thinly sliced beef left. I’d been meaning to cook crisp fragrant duck wings all weekend. I bit the bullet and decided to make a little Chinese spread for us for Sunday night dinner. I really wanted to appease my partner’s palette with some black pepper beef. I was quite excited about it. I’ve thoroughly enjoyed watching the ‘Spice Trip’ on SBS Food Thursdays. Last week they were in Cambodia exploring pepper. As with the other episodes, I was inspired. This recipe is typical of southern China.
Serves 2 as part of a banquet
|200||grams||beef skirt steak, frozen|
|2||teaspoons||Chinese rice wine|
|2||teaspoons||soy sauce, additional|
|1||teaspoon||rice wine vinegar|
Remove the skirt steak from the freezer and allow it to rest at room temperature for about half an hour. Then, using a very sharp knife cut it into very thin strips. Coarsely grind the peppercorns in a mortar and pestle. Combine the beef, cracked peppercorns, rice wine, soy sauce and cornflour. Leave to marinade for at least an hour.
Place a frying pan on a high heat. When it’s hot, add the oil. When the oil is shimmering, add the onion, garlic and ginger and stir fry till they start to colour on the edges. Add the beef and stir fry till nearly cooked.
Combine the soy sauce, sugar and vinegar and add to the frying pan. Cook for a further minute or two will all ingredients are tender and the sauce is thickened.