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Stir-Fried Black Pepper Beef
This stir-fry is an homage to pepper steak, the Chinese-American takeout staple. A combination of powerhouse ingredients like savory-sweet oyster sauce, spicy black peppercorns and umami-rich soy sauce yields a punchy yet well-rounded dish. Though beef is typical, thinly sliced chicken thighs also work. For maximum heat, use the full 2 tablespoons peppercorns and crush them fresh. A mortar and pestle are best, but if you don’t have one, you also can crush them under a heavy skillet, rocking the pan back and forth over the peppercorns so they crack rather than scatter. Cooking the crushed peppercorns for a couple minutes with the onion and bell pepper blooms their fragrance and flavors.
4
Servings
20 minutes
Ingredients
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3
tablespoons neutral oil, divided
-
1
medium red OR yellow onion, halved and sliced ½ inch thick
Directions
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01In a 12-inch skillet over high, heat 2 tablespoons oil until barely smoking. Add the onion and bell pepper; cook, stirring often, until the onion begins to wilt, about 2 minutes. Add the peppercorns and cook, stirring, until the mixture is fragrant and the onion begins to brown at the edges, 1 to 2 minutes. Transfer to a plate and set aside.
