Jollibee-Style Garlic Pepper Beef
Jollibee-Style Garlic Pepper Beef
Ingredients
For the Beef and Garlic
- 1 1/2 pounds beef chuck, thinly sliced against the grain
- 12 garlic, finely chopped
- as needed vegetable oil, for toasting garlic
For the Marinade
- 3 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon sugar
For the Cream Sauce
- 1 cup mushrooms, chopped
- 1 cup heavy cream
- 1/2 cup water
- 1 beef bouillon cube
- 1 teaspoon soy sauce, or to taste
- 1 tablespoon black pepper, or to taste
- as needed kosher salt, to taste
Instructions
- 1
In a cold pan, add the finely chopped garlic and enough vegetable oil to cover it. Slowly heat over low heat, stirring continuously until the garlic turns golden brown. This process should take about 8-10 minutes. Strain the garlic, reserving 3 tablespoons of the garlic oil, and set aside the toasted garlic.
⏱️ 10 min
- 2
In a medium bowl, combine the thinly sliced beef with the cornstarch, soy sauce, oyster sauce, 1 tablespoon black pepper, garlic powder, and sugar. Mix well to ensure the beef is evenly coated. Let the beef marinate for at least 15 minutes at room temperature.
⏱️ 5 min
- 3
Bring 6 cups of water to a rolling boil in a large pot. Working in batches, blanch the marinated beef for 1 minute per batch. This will lightly cook the beef and seal in the flavors. Remove the beef with a slotted spoon and set aside.
⏱️ 5 min•🌡️ 212
- 4
In a large pan or skillet, heat the reserved 3 tablespoons of garlic oil over medium heat. Add 1 teaspoon of black pepper and toast for about 30 seconds until fragrant. Add the chopped mushrooms and sauté for 5 minutes until softened.
⏱️ 6 min
- 5
Add the pre-cooked beef to the pan with the mushrooms. Pour in the 1/2 cup water, heavy cream, and crumble in the beef bouillon cube. Stir in 1 teaspoon of soy sauce and the remaining 1 tablespoon of black pepper. Add half of the toasted garlic to the sauce.
⏱️ 2 min
- 6
Bring the sauce to a simmer and cook for 5-8 minutes, stirring occasionally, until the sauce has thickened to a gravy-like consistency. Taste and adjust seasoning with additional soy sauce or kosher salt as needed.
⏱️ 8 min
- 7
Spoon the Jollibee-Style Garlic Pepper Beef generously over steamed white rice. Garnish with the remaining toasted garlic before serving. Enjoy immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jollibee-Style Garlic Pepper Beef
For the Beef and Garlic
- 1 1/2 pounds beef chuck, thinly sliced against the grain
- 12 garlic, finely chopped
- as needed vegetable oil, for toasting garlic
For the Marinade
- 3 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon sugar
For the Cream Sauce
- 1 cup mushrooms, chopped
- 1 cup heavy cream
- 1/2 cup water
- 1 beef bouillon cube
- 1 teaspoon soy sauce, or to taste
- 1 tablespoon black pepper, or to taste
- as needed kosher salt, to taste
Instructions
- 1
In a cold pan, add the finely chopped garlic and enough vegetable oil to cover it. Slowly heat over low heat, stirring continuously until the garlic turns golden brown. This process should take about 8-10 minutes. Strain the garlic, reserving 3 tablespoons of the garlic oil, and set aside the toasted garlic.
⏱️ 10 min - 2
In a medium bowl, combine the thinly sliced beef with the cornstarch, soy sauce, oyster sauce, 1 tablespoon black pepper, garlic powder, and sugar. Mix well to ensure the beef is evenly coated. Let the beef marinate for at least 15 minutes at room temperature.
⏱️ 5 min - 3
Bring 6 cups of water to a rolling boil in a large pot. Working in batches, blanch the marinated beef for 1 minute per batch. This will lightly cook the beef and seal in the flavors. Remove the beef with a slotted spoon and set aside.
⏱️ 5 min•🌡️ 212 - 4
In a large pan or skillet, heat the reserved 3 tablespoons of garlic oil over medium heat. Add 1 teaspoon of black pepper and toast for about 30 seconds until fragrant. Add the chopped mushrooms and sauté for 5 minutes until softened.
⏱️ 6 min - 5
Add the pre-cooked beef to the pan with the mushrooms. Pour in the 1/2 cup water, heavy cream, and crumble in the beef bouillon cube. Stir in 1 teaspoon of soy sauce and the remaining 1 tablespoon of black pepper. Add half of the toasted garlic to the sauce.
⏱️ 2 min - 6
Bring the sauce to a simmer and cook for 5-8 minutes, stirring occasionally, until the sauce has thickened to a gravy-like consistency. Taste and adjust seasoning with additional soy sauce or kosher salt as needed.
⏱️ 8 min - 7
Spoon the Jollibee-Style Garlic Pepper Beef generously over steamed white rice. Garnish with the remaining toasted garlic before serving. Enjoy immediately.
⏱️ 1 min