No need to pat dry. In the same bowl, add 1 teaspoon of freshly ground black pepper, 1/4 teaspoon of kosher salt, 1 teaspoon of light soy sauce, 1/2 teaspoon of sugar, and 1 tablespoon of water, and mix well. Then mix in 1 tablespoon of starch. Put the beef back into the refrigerator for another 30 minutes. Pepper Steak Recipe Instructions: Slice the beef into 3-inch (7.5cm) strips, about ⅛” to ¼” (about 4-5mm) thick. To make slicing easier, do it when the beef is still slightly frozen and firm. Then velvet the beef: in a medium bowl, mix the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda.
Preheat oven to 200 degrees F. Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat.
Place the peppers, tomatoes, onion, parsley, ginger, and garlic in a blender. Blend all the ingredients till smooth. Add the oil, blended mixture, salt, and bouillon powder in a large saucepan. Mix well and cover. Cook the sauce for about 20 to 25 minutes, stirring occasionally. Adjust the seasoning to your taste.
Top the rice with the butter (the more butter the more rich and decadent the dish) and then add the corn and green onions on top. Add the Beef Pepper Rice sauce to the skillet and then mix everything together until well combined. Evenly spread the rice on the skillet and let sit for a couple of minutes to form some char on the rice and steak.
Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside. Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy

Add the minced garlic, shallot, ginger along with the hard vegetables if you have any (such as celery, carrot, snow peas, broccoli). Stir over medium low heat for a few minutes or until the aromatics are slightly golden and the hard vegetables is a bit soft. Turn the heat to high and toss in the seasoned Udon noodles.

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  • beef in black pepper sauce recipe