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Cantonese-Style Black Pepper Beef and Potatoes
Stir-fried beef with black pepper sauce is a Cantonese classic. But taking the dish in a westerly direction, we followed the example of London chef Jeremy Pang and threw Yukon Gold and sweet potatoes into the mix. Steaming the potatoes in the microwave saves time and another pot. Be sure to use black pepper that is coarsely ground so it adds substance and grit to the finished dish.
4
Servings
Tip
Don’t chop the garlic and ginger. Rather, use a wand-style grater to grate them to a paste so they mix easily into the marinade and readily release their flavors.
45 minutes
Ingredients
-
3
tablespoons grapeseed or other neutral oil, divided
-
3
tablespoons soy sauce
Directions
-
01In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside.
Reviews
February 19, 2024
Delicious spicy beef
This is a wonderful recipe with great flavors and balance. A winner!
January 15, 2025
Confusing
Despite being linked from the January/February 2025 magazine listing, this is not the recipe found in your actual print magazine?
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Another exceptional recipe from Milk Street. Made this today exactly as written (although I do use low sodium soy sauce) and it was delicious! Thanks again, folks.