Black Pepper Steak
15M
30M
- Makes 4
- 500g flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1/2 cup beef broth
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced for garnish
- In a bowl, marinate the sliced flank steak with soy sauce, Shaoxing wine, and cornstarch. Let it sit for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated steak and stir-fry until browned, about 2-3 minutes. Remove the steak from the wok and set aside.
- In the same wok, add the remaining tablespoon of oil. Add the sliced onion and green bell pepper, stir-frying until they start to soften, about 2 minutes.
- Add the minced garlic and freshly ground black pepper, stir-frying for another minute until fragrant.
- Return the steak to the wok. Add oyster sauce, sugar, and beef broth. Stir well to combine.
- Pour in the cornstarch mixture and stir until the sauce thickens, about 1-2 minutes.
- Garnish with sliced green onions before serving. Serve hot with steamed rice.
Black Pepper Steak: A Classic Chinese Dish
History
Black Pepper Steak, known as “Hei Jiao Niu Liu” in Chinese, has a rich history that traces back to the vibrant culinary traditions of China. This dish emerged from the bustling streets of Hong Kong, where chefs began experimenting with Western ingredients like black pepper, blending them seamlessly with traditional Chinese cooking techniques. Over time, Black Pepper Steak has become a beloved staple in Chinese restaurants worldwide, appreciated for its bold flavors and quick preparation. The dish’s popularity has grown due to its ability to marry the robust taste of black pepper with the tender texture of steak, making it a favorite among both home cooks and professional chefs.
Taste Profile
The taste profile of Black Pepper Steak is a harmonious blend of savory, spicy, and slightly sweet elements. The star of the dish is undoubtedly the black pepper, which imparts a sharp, pungent flavor that elevates the overall taste. The tender slices of steak are stir-fried to perfection, absorbing the rich, aromatic sauce made from soy sauce, oyster sauce, and a hint of sugar. This combination creates a mouthwatering experience that is both satisfying and complex. The dish is often garnished with green onions or bell peppers, adding a fresh crunch that complements the hearty steak and bold sauce.
Cultural Significance
Within Chinese cuisine, Black Pepper Steak holds a special place due to its representation of the fusion between traditional Chinese flavors and Western influences. This dish exemplifies the adaptability and innovation inherent in Chinese culinary arts, showcasing how chefs have embraced new ingredients while maintaining the essence of their cooking style. Black Pepper Steak is often served at family gatherings and special occasions, symbolizing prosperity and abundance. Its presence on restaurant menus around the world also highlights the global appeal of Chinese cuisine, making it a bridge between cultures and a testament to the enduring legacy of Chinese culinary traditions.
By exploring the history, taste profile, and cultural significance of Black Pepper Steak, you can appreciate the depth and richness this dish brings to the table. Whether you’re a seasoned chef or a home cook, this classic Chinese recipe is sure to impress with its bold flavors and authentic taste.
