#Black #Pepper #Beef #Stir #Fry
Black pepper sauce and beef were the best partner in the world. I really like this uniform, sweet thick black pepper sauce when I eat beef steaks. However, a new rule is applied in this recipe. The beef is marinated with a relatively thick sauce. And black pepper is used at the very end of the stir fry. We get a drier, cleaner, bouncy flavored black pepper and beef stir fry. It's so amazing that we can create so many layers of flavor in a single stir fry.
The marinade plays an extremely important role for tender meat. On the one hand, beef absorbs taste and flavors in the marinating process, so it forms a very basic flavor (底 味). Then the cornstarch is applied to keep the juice inside, forming a protective shell. Vegetable oil is finally used as a protective agent for cornstarch. Adding cold vegetable oil to beef can help keep beef from sticking to work, and even more so keep the marinade sauce and cornstarch from separating from the meat. We call it "脱 浆" in Chinese.
Cook's Note
* Vegetable oil should be mixed just before frying. The cold oil will protect our sauces and starch.
* After spreading the beef strips in the pan, let them sit for about 5-6 seconds until the starch finishes gelatinization, otherwise the marinade tissues could be separated from the meat. Also, be gentle and quick throughout the process.
* If you are using a larger pan, you may need more oil to cover the bottom. After frying the beef strips, transfer the extra oil and leave about 1 tablespoon of oil to fry the onion and peppers.
