Velvety Wok-Seared Black Pepper Beef
Dim Sim LimVelvety Wok-Seared Black Pepper Beef
Ingredients
For the Velveting Marinade
- 1 1/2 pounds beef tenderloin, sliced against the grain into 1/4-inch thick pieces
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 2 tablespoons water
For the Black Pepper Sauce
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that extra punch!
- 1/4 cup water
- 1 teaspoon cornstarch
For the Stir-Fry
- 3 tablespoons peanut oil, or other high smoke point oil
- 4 garlic, cloves, minced with a cleaver, of course!
- 1 tablespoon fresh ginger, minced
- 1/2 yellow onion, medium, cut into 1-inch pieces
- 1 bell pepper, red, cut into 1-inch pieces
- 3 green onions, sliced into 1-inch pieces for garnish
- 1 fresh red chili, thinly sliced, for garnish (optional, for that extra kick!)
Instructions
- 1
Alright, Wolf Pack! First up, we're going to velvet that beef to perfection. Take your beautifully sliced beef tenderloin and toss it into a bowl. Add the baking soda, cornstarch, light soy sauce, Chinese cooking wine, sesame oil, and water. Get in there with your hands and mix it all up until every single piece of beef is coated. This is the secret to that unbelievably tender, melt-in-your-mouth texture! Cover it and let it marinate for at least 30 minutes, or up to an hour in the fridge. Boom! That's how we start.
⏱️ 2 min
- 2
While our beef is getting happy, let's whip up that glorious black pepper sauce! In a separate bowl, combine the coarsely ground black pepper, Lee Kum Kee oyster sauce, dark soy sauce, light soy sauce, Chinese cooking wine, sugar, chicken powder, Yum Yum (if you're smart!), water, and cornstarch. Whisk it all together until it's smooth and perfectly combined. Set it aside, ready for action. This sauce is going to be insane!
⏱️ 3 min
- 3
Now, let's get our wok screaming hot! Place your wok over the highest heat possible. We're talking maximum fire here! Add 2 tablespoons of peanut oil and swirl it around until it's shimmering and just starting to smoke. This is crucial for that wok hei! Carefully add your marinated beef in a single layer, making sure not to overcrowd the wok. You might need to do this in two batches. Sear the beef for about 1-2 minutes per side until it's beautifully browned and caramelized. We're not cooking it through, just getting that incredible sear. Remove the beef from the wok and set it aside. Don't worry if it's not fully cooked; it'll finish later. All fire!
⏱️ 4 min
- 4
Add the remaining 1 tablespoon of peanut oil to the hot wok. Toss in your minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Don't let it burn! Now, throw in your onion and red bell pepper. Stir-fry for 2-3 minutes until they start to soften but still have a nice bite. We want that texture contrast, baby!
⏱️ 3 min
- 5
It's time for the magic! Give your black pepper sauce a quick whisk again, then pour it into the wok with the vegetables. Bring it to a simmer, stirring constantly, until the sauce thickens to a beautiful, glossy consistency. Oh, yes! This is where the flavor explosion happens!
⏱️ 2 min
- 6
Return the seared beef to the wok. Toss everything together vigorously, ensuring every piece of beef and every vegetable is coated in that glorious black pepper sauce. Cook for just 1-2 more minutes, until the beef is perfectly cooked through and heated. We don't want to overcook this tenderloin, folks! Now, we serve!
⏱️ 2 min
- 7
Transfer this masterpiece to a serving platter. Garnish generously with the sliced green onions and fresh red chili, if you're feeling spicy! Serve immediately with fluffy white rice. Get ready for a 10 out of 10 meal, Wolf Pack! Enjoy your Velvety Wok-Seared Black Pepper Beef! Woo!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimVelvety Wok-Seared Black Pepper Beef
For the Velveting Marinade
- 1 1/2 pounds beef tenderloin, sliced against the grain into 1/4-inch thick pieces
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 2 tablespoons water
For the Black Pepper Sauce
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that extra punch!
- 1/4 cup water
- 1 teaspoon cornstarch
For the Stir-Fry
- 3 tablespoons peanut oil, or other high smoke point oil
- 4 garlic, cloves, minced with a cleaver, of course!
- 1 tablespoon fresh ginger, minced
- 1/2 yellow onion, medium, cut into 1-inch pieces
- 1 bell pepper, red, cut into 1-inch pieces
- 3 green onions, sliced into 1-inch pieces for garnish
- 1 fresh red chili, thinly sliced, for garnish (optional, for that extra kick!)
Instructions
- 1
Alright, Wolf Pack! First up, we're going to velvet that beef to perfection. Take your beautifully sliced beef tenderloin and toss it into a bowl. Add the baking soda, cornstarch, light soy sauce, Chinese cooking wine, sesame oil, and water. Get in there with your hands and mix it all up until every single piece of beef is coated. This is the secret to that unbelievably tender, melt-in-your-mouth texture! Cover it and let it marinate for at least 30 minutes, or up to an hour in the fridge. Boom! That's how we start.
⏱️ 2 min - 2
While our beef is getting happy, let's whip up that glorious black pepper sauce! In a separate bowl, combine the coarsely ground black pepper, Lee Kum Kee oyster sauce, dark soy sauce, light soy sauce, Chinese cooking wine, sugar, chicken powder, Yum Yum (if you're smart!), water, and cornstarch. Whisk it all together until it's smooth and perfectly combined. Set it aside, ready for action. This sauce is going to be insane!
⏱️ 3 min - 3
Now, let's get our wok screaming hot! Place your wok over the highest heat possible. We're talking maximum fire here! Add 2 tablespoons of peanut oil and swirl it around until it's shimmering and just starting to smoke. This is crucial for that wok hei! Carefully add your marinated beef in a single layer, making sure not to overcrowd the wok. You might need to do this in two batches. Sear the beef for about 1-2 minutes per side until it's beautifully browned and caramelized. We're not cooking it through, just getting that incredible sear. Remove the beef from the wok and set it aside. Don't worry if it's not fully cooked; it'll finish later. All fire!
⏱️ 4 min - 4
Add the remaining 1 tablespoon of peanut oil to the hot wok. Toss in your minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Don't let it burn! Now, throw in your onion and red bell pepper. Stir-fry for 2-3 minutes until they start to soften but still have a nice bite. We want that texture contrast, baby!
⏱️ 3 min - 5
It's time for the magic! Give your black pepper sauce a quick whisk again, then pour it into the wok with the vegetables. Bring it to a simmer, stirring constantly, until the sauce thickens to a beautiful, glossy consistency. Oh, yes! This is where the flavor explosion happens!
⏱️ 2 min - 6
Return the seared beef to the wok. Toss everything together vigorously, ensuring every piece of beef and every vegetable is coated in that glorious black pepper sauce. Cook for just 1-2 more minutes, until the beef is perfectly cooked through and heated. We don't want to overcook this tenderloin, folks! Now, we serve!
⏱️ 2 min - 7
Transfer this masterpiece to a serving platter. Garnish generously with the sliced green onions and fresh red chili, if you're feeling spicy! Serve immediately with fluffy white rice. Get ready for a 10 out of 10 meal, Wolf Pack! Enjoy your Velvety Wok-Seared Black Pepper Beef! Woo!
⏱️ 1 min