Cantonese Black Pepper Beef
An essential weeknight stir-fry.
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Cooking tools:
- Wok
- Pan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Spoon
- Spatula
- Rice cooker
- Saucepan
- Serving bowl
- Plate
- Measuring cup
- Refrigerator
- Airtight container
Ingredients
- Flank, skirt, or flatiron steak, ~225 g
- Chinese Black Vinegar, 10 g
- Salt, a sprinkle
- Sugar, a sprinkle
- Lee Kum Kee Black Pepper Sauce, 50 g
- Chili oil w/ fermented soybeans, 10 g
- Soy Sauce, 10 g
- Black Pepper, 5 g
- Onion Powder, a sprinkle
- Garlic Powder, a sprinkle
- MSG, a sprinkle
- Cooking oil, as needed
- Garlic, 2 cloves
- Shallots, 1/4
- Onions, 1/4
- Red Bell Peppers, 1/2
- Cornstarch, a spoonful
- Water, a splash
- Rice, undefined
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