For this recipe we chose Filet Mignon as it will almost always be tender, nothing ruins this dish like tough chewy beef cubes. Use coarsely ground whole peppercorns, open your pepper grinder to a wide setting so that the black pepper is cracked not ground (You have seen the little pepper grinders filled with peppercorns at your market these are ideal doe recipes that call for coarse grind pepper). Often when ordering Black Pepper Beef from your favorite Chinese Restuarant the beef though very tasty, is tough.
Black Pepper Beef
Yield: 4 servings
1. 2 teaspoons whole black peppercorns
2. About 1 1/4 lbs beef filet, cut into 1/2″ to 3/4″ cubes
3. 2 tablespoons oyster sauce (look in the Asian section at the grocery store)
4. 1 tablespoon Shaoxing wine (or dry sherry)5. 2 teaspoons potato starch
5. 2 teaspoons Kikkoman low sodium soy sauce
6. 1 teaspoon sesame oil
7. 1 1/2 tablespoons vegetable oil
8. 2 cloves of fresh garlic, thinly sliced
9. 1 medium green bell pepper, cut into 1/2″ strips or squares
10. 1 Medium sized Sweet onion, cut into 1/2″ squares
1. Put the peppercorns in pepper grinder set at the very course Grind. You don’t want any whole peppercorns, but it should be very coarse.
2. Put the beef into a bowl and add 3/4 of the black pepper in with it along with the oyster sauce, Shaoxing, potato starch, soy sauce, and sesame oil. Mix thoroughly and let this marinate for at least 15 minutes.
3. Heat a wok or cast iron skillet over high heat until hot. Add the oil, and then immediately add the beef, leaving any marinade in the bowl for later. Fry one side until browned, and then use a hard spatula to stir-fry until the outside of the beef is cooked and browned. Add the garlic, bell peppers, and onions, and continue stir-frying. Add the remaining marinade and stir-fry until the onions are cooked.
4. Transfer immediately to a plate and garnish with the remaining black pepper.