In the dynamic world of food blogging, connections often run deeper than shared recipes; they forge lasting friendships. My journey into this digital culinary space began years ago, a time when the landscape was less charted, and resources like extensive plug-ins and dedicated support forums for food bloggers were scarce. It was during these early days, roughly four and a half years ago, that I, Jaden of Steamy Kitchen, found a kindred spirit in Bee from Rasa Malaysia. We would often spend late evenings on the phone, after my kids were asleep, delving into the technical intricacies of blogging – from SEO (Search Engine Optimization) to PHP, CSS, and HTML. Those conversations weren’t just about code; they were about building something from the ground up, fueled by a shared passion for food and a vision for sharing it with the world. Looking back, it’s incredible to see how far we’ve come, both individually and as a community.
Our friendship blossomed, and it was a true honor when Bee asked me to write the Foreword for her exciting new cookbook, Easy Chinese Recipes. This beautifully crafted book is a treasure trove of simple yet authentic dishes, mirroring the flavors and textures you’d savor at your favorite Chinese restaurant. From comforting Shrimp Fried Rice to the spicy allure of Kung Pao Chicken and hearty Homestyle Chow Mein Noodles, it captures the essence of beloved Chinese cuisine. Today, I’m delighted to share a standout recipe from her book: this incredible Black Pepper Steak. It’s a testament to Bee’s culinary expertise and her commitment to making delicious Chinese food accessible to every home cook. Enjoy this flavorful journey! ~Jaden
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Hello to all the food enthusiasts at Steamy Kitchen! I’m Bee from Rasa Malaysia, a dedicated food blog focused on delivering easy and authentic Asian recipes. It’s an absolute pleasure and an immense thrill to be a guest here today, sharing a fantastic recipe straight from the pages of my cookbook, “Easy Chinese Recipes.” Jaden and I first connected through our blogs approximately four years ago, a fortuitous meeting that also revealed we shared the same publisher, Tuttle Publishing. This connection deepened our bond, evolving from online acquaintances to true friends and collaborators. I want to take this special moment to extend my heartfelt gratitude to Jaden, not only for graciously writing the Foreword for my book but also for her invaluable advice and unwavering encouragement throughout the entire project. To be perfectly honest, I might not have pursued the opportunity to write the book if she hadn’t emphatically told me to “do it” when the offer first came my way! Her support was truly instrumental.
Easy Chinese Recipes is a comprehensive collection featuring over 80 of the most popular and cherished Chinese dishes. This culinary compilation encompasses an array of all-time favorites, classic Chinese takeout staples, delightful dim sum creations, savory dumplings, and much more. Many of the recipes within its pages are inspired by my extensive travels across China and Hong Kong, where I immersed myself in the rich tapestry of local flavors and culinary traditions. Others represent my personal interpretation of classic Chinese recipes, meticulously perfected over many years of preparing and refining them in my own kitchen. The goal was always to make authentic Chinese cooking achievable and enjoyable for everyone, regardless of their experience level, bringing the vibrant tastes of Asia directly to your home.
Among the many cherished recipes in my cookbook, Black Pepper Beef holds a special place in my heart. I particularly adore the harmonious blend of fresh bell peppers and the bold, aromatic kick of black pepper, a combination that truly shines in Chinese stir-fries. The success of this dish, and many stir-fries, largely hinges on two critical factors: these vibrant ingredients and the proper cut of beef. For this recipe, I highly recommend using beef tenderloin, flank steak, or flap meat, all thinly sliced against the grain to ensure tenderness. If you’re a fan of the delightful sweetness and slightly charred, caramelized taste of onions, I offer a pro tip: stir-fry the onions and bell peppers for a slightly longer duration before introducing the beef to the wok. This extra time allows them to develop a deeper, richer flavor profile that will elevate your Black Pepper Beef to new heights. The result is a more intensely flavored and utterly satisfying dish that perfectly balances savory, sweet, and peppery notes. I genuinely hope you savor every bite! ~ Bee
Ultimate Black Pepper Steak: A Zesty Chinese Stir-Fry
Serves 2 as a hearty main dish when accompanied by rice, or can serve 4 as a delicious component of a multi-course Asian meal.
Ingredients
- 8 ounces (250 g) beef tenderloin, flank steak or flap meat, thinly sliced against the grain for maximum tenderness
- 2 1/2 tablespoons high-heat cooking oil (such as canola, peanut, or grapeseed oil)
- 1 clove garlic, freshly minced
- 1 teaspoon freshly grated ginger
- 1/2 small green bell pepper, deseeded and cut into bite-sized pieces
- 1/2 small red bell pepper, deseeded and cut into bite-sized pieces
- 1/2 medium onion, thinly sliced
- 1 teaspoon freshly ground black pepper (more to taste if desired for extra spice)
- Salt, to taste (adjust based on marinade and personal preference)
For the Marinade (essential for tender, flavorful beef):
- 1 teaspoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Chinese rice wine or dry sherry (for authentic flavor)
- 1/2 teaspoon cornstarch (for velveted texture)
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
Instructions
- In a medium bowl, combine the thinly sliced beef with all the Marinade ingredients (soy sauce, oyster sauce, Worcestershire sauce, Chinese rice wine or sherry, cornstarch, sesame oil, and sugar). Toss well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This step is crucial for tenderizing the beef and infusing it with deep flavor, a technique often referred to as “velveting.”
- Heat 1 tablespoon of the cooking oil in a large wok or a heavy-bottomed skillet over high heat until it just begins to smoke. Achieving high heat is key for a proper stir-fry, creating that desired “wok hei” (breath of the wok) flavor.
- Add the marinated beef to the hot wok in a single layer, ensuring not to overcrowd the pan. Stir-fry quickly for 1-2 minutes until the beef is beautifully browned on the outside but still slightly pink and juicy in the center. Avoid overcooking to maintain tenderness. Dish out the beef immediately and set it aside on a plate.
- Add the remaining 1 1/2 tablespoons of oil to the same wok or skillet over high heat. Once hot, add the minced garlic and grated ginger. Stir-fry for about 15-30 seconds until incredibly fragrant. Next, add the green bell pepper, red bell pepper, and sliced onion. Continue to stir-fry, frequently tossing, until the vegetables are slightly softened and aromatic, about 2-3 minutes. If you prefer caramelized onions, extend this stir-frying time slightly to allow the sugars to develop. Sprinkle in the freshly ground black pepper now to let its aroma bloom in the hot oil.
- Return the cooked beef to the wok with the vegetables. Stir-fry everything together for another 1-2 minutes, ensuring the beef is thoroughly heated through and any remaining pinkness in the center has disappeared. Taste and add salt if needed, keeping in mind the saltiness from the marinade. Dish out the Black Pepper Steak immediately and serve hot alongside fluffy steamed white rice for a complete and satisfying meal. Garnish with a sprinkle of fresh cilantro or green onions if desired.