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We'll start by trimming the fat off the edges of our beef fillet.
In a bowl, we'll mix black pepper, cornstarch, water, oyster sauce, light soy sauce, Shaoxing cooking wine, and red wine.
Before we mix the beef with the marinade, we'll want to squeeze as much fluid out as we can. One of the main goals of this dish is to avoid having excess fluid or sauce pooling when we're done cooking it.
For our vegetables, we'll be mincing garlic, and slicing up a variety of bell peppers and red onion for color. For each bell pepper, we'll only be using about 1/4 to 1/3 of each, so if you'd rather just stick to one color and use up a whole entire bell pepper, that's fine too.
Next, we'll create the sauce for our black pepper beef. We'll be mixing cornstarch, water, sugar, light soy sauce, dark soy sauce, red wine, salt, oyster sauce, and Shaoxing cooking wine.
We'll set our stove to high heat and let our wok heat up for about 2-3 minutes. Once our wok is hot enough, we'll add about 2 tbsp of corn oil, or any oil with a high smoke point, until the oil is shimmering, or forming ripples across the surface.
Restaurants are able to get away with tossing everything all at once, since they have much more powerful stoves and larger woks.
My dad always tries a taste to see if it needs any adjustments.