Easy Chinese Recipes


From the Writer of Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao.

I’m am very happy to say that I am in LOVE with this cook book.  How many can cook Chinese food with out trying to figure out what to do next? I sure was… trying VERY hard to figure out what came next! until now! 

black pepper beef

Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut
into pieces
2 ½ tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
½ small green bell pepper, deseeded and cut into pieces
½ small red bell pepper, deseeded and cut into pieces
½ onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste

1 ½ teaspoons Maggi seasoning sauce
½ teaspoons soy sauce
½ teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar

1. Marinate the beef with all the Marinade ingredients, about 15 minutes.

2. Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.

3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.

4.Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

How to buy this cook Book! >>>  Easy Chinese Recipes

Smile (if you want) <<< stomach full I’m happy and smiling!

Jes Sofia

With Permission from the Writer: Bee Yinn Low

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