Sizzling Black Pepper Beef Tongue Stir-fry
Sizzling Black Pepper Beef Tongue Stir-fry
Ingredients
For the Beef Tongue
- 1 1/2 pounds beef tongue, fresh or frozen
- 6 cups water
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 teaspoon salt
For the Marinade
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Stir-fry
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
- 2 scallions, sliced, white and green parts separated
For the Black Pepper Sauce
- 1 1/2 tablespoons black pepper, freshly cracked
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup water
Instructions
- 1
Prepare the beef tongue: Rinse the beef tongue thoroughly under cold water. Place it in a large pot with 6 cups of water, bay leaf, black peppercorns, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the tongue is tender when pierced with a fork.
⏱️ 120 min
- 2
Once cooked, remove the tongue from the pot and let it cool slightly. While still warm, peel off the tough outer skin. Trim any excess fat or gristle. Slice the beef tongue into thin, bite-sized pieces.
⏱️ 15 min
- 3
Marinate the beef tongue: In a medium bowl, combine the sliced beef tongue with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Toss to coat evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients.
⏱️ 15 min
- 4
Prepare the black pepper sauce: In a small bowl, whisk together the freshly cracked black pepper, soy sauce, oyster sauce, Shaoxing wine, granulated sugar, cornstarch, and 1/4 cup of water until smooth. Set aside.
⏱️ 5 min
- 5
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef tongue in a single layer and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove the beef tongue from the wok and set aside.
⏱️ 3 min
- 6
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 7
Add the red bell pepper, green bell pepper, and yellow onion to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min
- 8
Return the cooked beef tongue to the wok. Give the black pepper sauce a quick whisk and pour it over the beef and vegetables. Stir-fry constantly for 1-2 minutes, allowing the sauce to thicken and coat everything evenly.
⏱️ 2 min
- 9
Stir in the green parts of the scallions. Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sizzling Black Pepper Beef Tongue Stir-fry
For the Beef Tongue
- 1 1/2 pounds beef tongue, fresh or frozen
- 6 cups water
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 teaspoon salt
For the Marinade
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Stir-fry
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
- 2 scallions, sliced, white and green parts separated
For the Black Pepper Sauce
- 1 1/2 tablespoons black pepper, freshly cracked
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup water
Instructions
- 1
Prepare the beef tongue: Rinse the beef tongue thoroughly under cold water. Place it in a large pot with 6 cups of water, bay leaf, black peppercorns, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the tongue is tender when pierced with a fork.
⏱️ 120 min - 2
Once cooked, remove the tongue from the pot and let it cool slightly. While still warm, peel off the tough outer skin. Trim any excess fat or gristle. Slice the beef tongue into thin, bite-sized pieces.
⏱️ 15 min - 3
Marinate the beef tongue: In a medium bowl, combine the sliced beef tongue with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Toss to coat evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients.
⏱️ 15 min - 4
Prepare the black pepper sauce: In a small bowl, whisk together the freshly cracked black pepper, soy sauce, oyster sauce, Shaoxing wine, granulated sugar, cornstarch, and 1/4 cup of water until smooth. Set aside.
⏱️ 5 min - 5
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef tongue in a single layer and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove the beef tongue from the wok and set aside.
⏱️ 3 min - 6
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 7
Add the red bell pepper, green bell pepper, and yellow onion to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min - 8
Return the cooked beef tongue to the wok. Give the black pepper sauce a quick whisk and pour it over the beef and vegetables. Stir-fry constantly for 1-2 minutes, allowing the sauce to thicken and coat everything evenly.
⏱️ 2 min - 9
Stir in the green parts of the scallions. Serve immediately with steamed rice.
⏱️ 1 min