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Cantonese Stir-Fried Black Pepper Beef and Potatoes
In Hong Kong, Oi Man Sang Kitchen cook Tang Kwok Keung showed us how to make black pepper beef with potatoes, one of the eatery’s signature stir-fries. Our adaptation simplifies the process by simmering the potatoes instead of deep-frying them. Prior to cooking, the beef is tossed with egg white, seasonings and baking soda. An hour (or up to a day) in this mixture allows the baking soda to tenderize the meat so it cooks up tender-chewy. Serve with steamed jasmine rice.
4
Servings
Tip
Don’t forget to add the vinegar to the potato cooking water. This helps the potatoes retain their shape during stir-frying. Also, don’t simmer the potatoes until fully tender. They should offer a little resistance.
1 hour
plus tenderization time for the beef
Ingredients
-
1
large egg white
-
1
tablespoon Shaoxing wine or dry sherry
Directions
-
01In a medium bowl, whisk together the egg white, wine, 1 tablespoon of the soy sauce, 1 teaspoon of the sugar, the baking soda and ¼ teaspoon each salt and pepper. Slice the steak with the grain into 1-inch strips, then cut each crosswise into 1-inch pieces. Add to the egg white mixture and toss to coat. Let stand at room temperature for 1 hour (or cover and refrigerate up to 24 hours).
Reviews
August 24, 2026
Excellent
This recipe was my second foray into Chinese cuisine, and it did not disappoint. Pairs exceptionally well with voatsiperifery, if you happen to have any on hand. Next time I plan to add thickly sliced green bell peppers to balance the meatiness.
July 31, 2026
So easy and delicious.
Melt in your mouth steak. Made this with extra sauce like other reviewers suggested.
June 8, 2026
superb
would've like more of the sauce! also don't chop the jalapeños too coarsely, there were a few bites that were too spicy for some. But the flavor was really amazing and the beef and potatoes were fantastic
April 27, 2026
Outstanding!
I make a lot of Milk Street recipes but we rarely add one to the repertoire as a go to. This one was it for sure. Amazing taste and you can add your own peppers or whatever else you have on hand. My only complaint (as with most recipes) is that the cook times are longer than they say. From raw onion to charred onion in two minutes? In what world? Still great though!
January 19, 2026
Fiance' LOVED this
He said it was the best steak he had ever had. Flank steak-yes flank steak thanks to this technique the flavor and texture were perfect. I doubled the sauce that you stir-in at the end because he always asks for more sauce. I made rice but honestly it was not needed with the potatoes. I added a couple of freshly seeded chopped red mini-sweet peppers to add color with the green Jalapeños since my store does not carry fresno chilis. Will be making this on a regular basis.
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