Recipe: Beef with Black Pepper

A superbly easy, timeless family favorite.

I love this dish.

It’s a superbly easy one to make—economical depending on the choice of beef you use, as well as a timeless family favorite. I’ve been making it for years and long ago hybridized it with my beef with snow peas and oyster sauce recipe.

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You can use any green veg, but I stay away from anything that adds too much moisture, so avoid leafy greens or bean sprouts until you have made this a few times and feel comfy tossing them in right at the end as you make your final toss in the wok. If I add mushrooms I typically cut them the same size as my beef and wok-toss them separately to cook, then add them back in later on.

One secret to wok cooking for many dishes is that you typically will cook some ingredients, reserve them to a side plate, continue, then add the reserved ingredients back. Let me say this again: EASY. 

P.S. Here are two of my favorite woks:
Yoshikawa Black Steel Beijing Wok
Yosukata Blue Round Bottom Wok

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Beef with Black Pepper Recipe