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Hong Kong Style Black Pepper Beef and Potato Stir-Fry
A popular Hong Kong stir-fry featuring tender beef marinated in a savory sauce, stir-fried with crispy deep-fried potatoes, onions, and bell peppers in a rich black pepper sauce. This dish is known for its bold flavors and satisfying textures.
ð§ ææ
- 400 g Beef steak(e.g., rib-eye or sirloin, thinly sliced against the grain)
- 2 medium Potatoes(peeled and cut into 1-inch cubes)
- 1 medium Red onion(cut into chunks)
- 1 any color Bell pepper(cut into chunks)
- 3 cloves Garlic(minced)
- 1 tbsp Ginger(minced)
- 4 tbsp Vegetable oil(for stir-frying and deep-frying)
- Beef marinade:
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp Cornstarch
- 1 tsp Sesame oil
- 1/4 tsp White pepper
- Sauce:
- 2 tbsp Black pepper sauce
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 50 ml Chicken stock or water
- 1 tsp Ground black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Marinate the beef: In a bowl, combine the thinly sliced beef with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well and let it marinate for at least 15 minutes.
- 2
Prepare the potatoes: Heat about 2-3 tbsp of vegetable oil in a wok or deep skillet over medium-high heat. Add the potato cubes and deep-fry until golden brown and tender, about 5-7 minutes. Remove the potatoes with a slotted spoon and drain on paper towels.
- 3
Stir-fry aromatics: Wipe the wok clean and add 1 tbsp of vegetable oil over medium-high heat. Add the minced garlic and ginger and stir-fry until fragrant, about 30 seconds.
- 4
Stir-fry vegetables: Add the red onion and bell pepper chunks to the wok. Stir-fry for 2-3 minutes until they are slightly tender-crisp.
- 5
Cook the beef: Push the vegetables to the side of the wok. Add the marinated beef to the center and stir-fry until it's mostly cooked through. Break up any clumps.
- 6
Combine and sauce: Add the deep-fried potatoes back into the wok. In a small bowl, whisk together the black pepper sauce, oyster sauce, soy sauce, sugar, chicken stock, and ground black pepper. Pour the sauce over the beef, vegetables, and potatoes. Stir-fry for another 1-2 minutes until the sauce has thickened and coats everything evenly.
- 7
Serve: Transfer the stir-fry to a serving platter. Garnish with chopped scallions or cilantro if desired. Serve immediately with steamed rice.
ð¡ ããã®ã³ã
- âFor crispier potatoes, double-fry them: fry once until tender, then fry again for a shorter time until golden and crisp.
- âEnsure the wok is hot before adding ingredients for a proper stir-fry.
- âAdjust the amount of black pepper to your preference.
- âIf you don't have black pepper sauce, increase the amount of ground black pepper and add a bit more oyster sauce.
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- Add other vegetables like broccoli florets or snap peas.
- Use different cuts of beef, such as flank steak or skirt steak.
- For a spicier version, add sliced chilies along with the garlic and ginger.