Black Pepper Beef Cubes (Hei Hu Jiao Niu Rou Li)
Tender cubes of beef tenderloin seared in butter and coated in a savory, aromatic black pepper sauce. A restaurant-quality dish ready in 30 minutes.
Equipment
- Cast Iron Skillet or Wok
- Paper Towels
Ingredients
The Beef
- 1.1 lbs beef tenderloin (approx. 500g), cut into 2cm cubes
The Marinade
- 1 tbsp cooking wine (Shaoxing wine or dry sherry)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 3 tsp coarse black pepper freshly cracked
- 1 tsp sugar
The Stir-Fry
- 10 g butter (approx. 0.7 tbsp)
- 10 cloves garlic peeled, halved if large
- 0.5 whole purple onion cut into small squares
- 1 whole green line pepper (Xian Jiao) or Jalapeño, sliced into sections
- 1 tsp salt adjust to taste
- 1 tsp coarse black pepper for finishing
Instructions
- Soak the beef cubes in a bowl of cold water for 1 hour to remove excess blood water (change water once halfway through). Drain and pat thoroughly dry with paper towels.
- In a mixing bowl, combine the dried beef cubes with cooking wine, oyster sauce, light soy sauce, 3 teaspoons of black pepper, and sugar. Massage by hand and marinate for 30 minutes.
- While beef marinates, prepare vegetables: cut onion into squares, slice peppers into sections, and halve the garlic cloves.
- Heat a heavy skillet or wok over medium-high heat. Add butter. Once melted and bubbling, arrange beef cubes in a single layer. Sear for about 1 minute, flip, and cook for another minute until browned. Remove beef and set aside.
- Reduce heat to low. In the remaining fat, slowly fry the garlic cloves until they are golden brown and soft.
- Increase heat to high. Add the onion chunks and stir-fry for 1 minute until fragrant.
- Add the cooked beef and sliced peppers back into the pan. Season with salt and the remaining 1 teaspoon of coarse black pepper.
- Toss everything rapidly on high heat for 2 minutes to blend flavors. Serve immediately with steamed rice.
Notes
Recipe Notes:
Calories: 420 | Fat: 24g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 850mg | Carbohydrates: 12g | Fiber: 2g | Sugar: 4g | Protein: 38g Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary.
- Soaking is Key: Soaking the beef removes myoglobin, ensuring a cleaner taste. Be sure to pat dry thoroughly to ensure a good sear.
- Butter vs. Oil: Using butter instead of vegetable oil provides a rich, nutty aroma that complements the black pepper.
- Beef Selection: Tenderloin is best for guaranteed tenderness. If using sirloin, you may add 1/4 tsp baking soda to the marinade to tenderize.
- Food Safety: Cook beef to an internal temperature of at least 145°F (63°C) as per USDA Guidelines.
Calories: 420 | Fat: 24g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 850mg | Carbohydrates: 12g | Fiber: 2g | Sugar: 4g | Protein: 38g Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary.