With oil in wok, add garlic and cook until fragrant. Add crushed black pepper. Add bell pepper and onion and a little water. Add beef and a little water. Cook to 90% and then add seasoning sauce. Add spring onion and Chinese celery and cook briefly. Turn off heat and serve with jasmine rice. ADDITIONAL LEARNING:
In a small bowl combine Black Pepper Sauce ingredients as listed above. Set aside. In a wok or large frying pan on medium heat, add vegetable oil or any neutral oil. Once the oil is hot, add minced garlic, and fry for 5 to 10 seconds until fragrant. Next add in thinly sliced beef, and stir fry until 60% cooked.
Instructions. Sauté the shallot in butter over medium-high heat until translucent. Add the red wine and bouquet garni. Reduce by two-thirds. Add the demi-glace and reduce until the sauce is thick enough to coat the back of a spoon. Season with salt and pepper.
Add green beans and stir for about 1 minute. Add water and reduce heat to medium. Cover and cook until crisp-tender or about 6-9 minutes. Add remaining oil to pan and increase heat to high. Add ginger, onion, and peppers to pan and stir constantly for 2-3 minutes. Add beef mixture and cook until meat is no longer pink, about 2 minutes.
Fill a clean bottle (of any kind) about half-way or 3/4 of the way full of peppers. Meanwhile, bring a pot of white or apple cider vinegar (your choice – I used apple cider vinegar, 5% acidity) to a boil. Once you have your bottles stuffed and the vinegar is boiling, pour the vinegar into the bottles over the peppers.
Heat your wok over high heat until it starts to smoke lightly. Add 1 tablespoon of oil around the perimeter of the wok. Add the beef in 1 layer. Sear the beef on both sides until browned, about 2-3 minutes. Turn off the heat, remove the beef from the wok, and set aside.
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beef in black pepper sauce recipe
