🍽️ How to Make Heijiao Niurou (Black Pepper Beef)

🧆 Ingredients

• 300g beef (sirloin or flank, sliced)
• 1 bell pepper (sliced)
• 1 onion (sliced)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 1 tablespoon black pepper (freshly ground)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 tablespoons vegetable oil
• Salt to taste

🍳 Steps

1. Select and Prepare the Beef:

   • Choose high-quality beef, such as sirloin or flank, with a bright red color and minimal connective tissue. Trim off excess fat and sinew for a more tender bite.
   • Rinse the beef under cold running water to remove any surface residue. Pat dry thoroughly with paper towels.
   • Slice the beef thinly against the grain (about 1/8 inch thick). This shortens muscle fibers, ensuring tenderness after cooking.
   • In a bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, and half of the freshly ground black pepper. Mix well to coat each slice evenly.
   • Marinate for at least 10–15 minutes. The cornstarch forms a protective layer, locking in moisture and flavor. During marination, the beef should appear glossy and slightly sticky.

2. Prepare and Clean the Vegetables:

   • Wash the bell pepper and onion thoroughly under running water. Remove seeds and membranes from the bell pepper.
   • Slice the bell pepper into uniform strips and the onion into thin slices for even cooking.
   • Peel and finely mince the garlic and ginger. Clean your cutting board and knife between prepping beef and vegetables to avoid cross-contamination.
   • For extra crispness, soak bell pepper strips in ice water for 5 minutes, then drain and pat dry.

3. Preheat and Test the Wok:

   • Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates instantly. This ensures a nonstick surface and proper searing.
   • Add vegetable oil and swirl to coat the surface evenly.

4. Stir-Fry the Beef:

   • Add the marinated beef in a single layer. Let it sear undisturbed for 10–15 seconds to develop a slight crust.
   • Stir-fry quickly, moving the beef constantly for even cooking. The beef should turn from red to brown and become slightly firm but still tender, about 1–2 minutes.
   • Remove the beef from the wok as soon as it is just cooked through. Overcooking will make it tough.

5. Aromatics and Vegetables:

   • If needed, add a bit more oil. Add minced garlic and ginger, stir-frying rapidly until fragrant but not browned (about 10 seconds).
   • Add the sliced bell pepper and onion. Stir-fry for 1–2 minutes until the vegetables are bright and slightly softened but still crisp.
   • For extra flavor, sprinkle a pinch of salt while stir-frying the vegetables.

6. Combine and Sauce:

   • Return the cooked beef to the wok. Add oyster sauce, the remaining black pepper, and salt to taste.
   • Stir-fry everything together for another 30–60 seconds, ensuring all ingredients are evenly coated and heated through.
   • The mixture should be glossy and aromatic, with beef tender and vegetables crisp. Taste and adjust seasoning if needed.

7. Final Touches and Serving:

   • Transfer the stir-fried beef and vegetables to a warm serving plate.
   • Garnish with extra freshly ground black pepper or chopped scallions if desired.
   • Serve immediately while hot to preserve texture and flavor.

Preparation and Maturity Identification

• Preparation:

  • Always use a sharp knife for clean, even slices.
  • Marinate the beef long enough for flavor absorption but not so long that it becomes mushy.
  • Keep all ingredients ready and within reach before starting to cook, as stir-frying is a fast process.

• Maturity Identification:

  • Properly cooked beef will be brown on the outside, slightly pink inside, and tender to the bite.
  • Vegetables should be vibrant and crisp, not limp or soggy.
  • The final dish should have a glossy appearance, with sauce lightly coating each ingredient.
  • Taste for a balance of savory, spicy, and aromatic flavors. If the beef is juicy and the vegetables are crisp, the dish is ready.

Extra Tips for Success

• Slice beef against the grain for tenderness.
• Use freshly ground black pepper for best flavor.
• Do not overcook beef to keep it juicy.
• Serve immediately for optimal taste.
• For a richer sauce, add a splash of beef stock or water when combining ingredients.
• If you prefer a thicker sauce, mix a teaspoon of cornstarch with water and add during the final stir-fry.
• Always clean and dry all produce before use to ensure food safety and best texture.
• Use high heat throughout to achieve restaurant-style searing and flavor.

💡 Tips

• Slice beef against the grain for tenderness.
• Use freshly ground black pepper for best flavor.
• Do not overcook beef to keep it juicy.
• Serve immediately for optimal taste.