Equipment
Ingredients
Beef & Marinade
- 400 g flank steak, trimmed of excess surface fat
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 10 g cornstarch
- 2 g baking soda
- 15 ml water
- 15 ml neutral oil
Stir-Fry Aromatics & Vegetables
- 150 g green bell pepper, cut into 2cm squares
- 150 g red bell pepper, cut into 2cm squares
- 150 g yellow onion, cut into 2cm squares
- 15 g garlic, minced
- 10 g ginger, minced
Black Pepper Sauce
- 30 ml oyster sauce
- 15 ml light soy sauce
- 10 ml dark soy sauce
- 8 g black peppercorns, freshly and coarsely ground
- 10 g granulated sugar
- 60 ml beef stock
- 5 g cornstarch
Egg Fried Rice
- 600 g cooked jasmine rice, chilled day-old rice
- 3 large eggs, lightly beaten
- 40 g scallions, finely chopped, white and green parts separated
- 45 ml neutral oil
- 4 g kosher salt
- 5 ml toasted sesame oil
Nutrition (per serving)
Method
Using a chef's knife, slice the flank steak perpendicularly across the grain into 5mm thick slices. Immediately wash your hands, knife, and cutting board with hot soapy water to prevent cross-contamination from raw meat.
In a mixing bowl, combine the sliced beef with the light soy sauce, Shaoxing wine, cornstarch, baking soda, and water. Massage the marinade into the meat until the liquid is fully absorbed, then stir in the neutral oil to seal the mixture. Allow to rest at room temperature.
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, coarsely ground black pepper, sugar, beef stock, and cornstarch. Set aside.
Preheat a carbon steel wok over high heat until it begins to smoke slightly, about 200°C/390°F. Add 15ml of neutral oil and swirl to coat the bottom.
Pour the beaten eggs into the hot wok. Stir rapidly with a spatula until just scrambled and lightly set, about 30 seconds. Remove the eggs to a clean plate.
Add another 15ml of neutral oil to the wok. Add the chilled day-old rice, pressing down with the back of the spatula to break up any clumps. Stir-fry vigorously until the rice is heated through.
Return the scrambled eggs to the wok with the rice. Add the salt, sesame oil, and the white parts of the scallions. Toss together, chopping the egg into smaller pieces with the spatula. Transfer the fried rice to a serving platter and cover loosely to keep warm.
Wipe the wok clean with a paper towel and place it back over high heat. Add the remaining 15ml of neutral oil. Spread the marinated beef in a single layer and sear without moving for 1 minute to develop a crust. Flip and cook until internal temperature reaches a safe minimum of 63°C/145°F. Remove the beef to a plate.
Using the residual oil in the wok, add the diced onions, green and red bell peppers, minced garlic, and ginger. Sauté vigorously until the vegetables are fragrant and brightly colored but still crisp.
Give the reserved black pepper sauce mixture a quick stir to lift any settled cornstarch, then pour it into the hot wok with the vegetables. Let it bubble and thicken.
Return the seared beef and any resting juices back to the wok. Toss everything together rapidly until the meat and vegetables are thoroughly coated in the thick, glossy black pepper sauce.
Plate the black pepper beef directly adjacent to the egg fried rice. Garnish with the reserved green parts of the scallions and serve immediately while piping hot.
Chef's Notes
- Velveting the beef with baking soda and cornstarch creates a protective barrier, keeping the meat incredibly tender and preventing moisture loss during the intense wok-sear.
- For the most authentic and vibrant flavor, dry-toast whole black peppercorns in a pan until fragrant, then grind them coarsely just before making the sauce.
- If your stove cannot maintain roaring high heat, cook the beef and vegetables in smaller batches. Overcrowding the wok drops the temperature, causing ingredients to steam rather than sear.
- Using day-old chilled rice is mandatory for fried rice because the retrogradation process hardens the starches, allowing each grain to separate perfectly without turning to mush in the wok.
Storage
Refrigerator: 3 days — Store the beef and fried rice in separate airtight containers to maintain optimum texture.
Freezer: 1 month — Rice freezes beautifully. The beef and peppers will lose crispness upon thawing but remain flavorful.
Reheating: Microwave on high with a damp paper towel over the dish, or pan-fry until piping hot throughout.
