Cantonese Stir-Fried Black Pepper Beef and Potatoes

Steps

1. 1

   In a medium bowl, combine the sliced beef, beaten egg white, soy sauce, Shaoxing wine, cornstarch, baking soda, and about half of the black pepper. Toss thoroughly so every slice is coated. Cover and refrigerate for at least 1 hour, or up to 24 hours, to allow the baking soda to tenderize the meat.

   Start 1-hour timer
2. 2

   Place the potato chunks in a large saucepan and cover with cool water. Add the vinegar and a generous pinch of salt. Bring to a simmer over medium-high heat, then cook until the potatoes are just beginning to become tender but still offer resistance when pierced, about 8 to 10 minutes. Do not cook them until fully tender.

   Start 10-minute timer
3. 3

   Drain the potatoes well and spread them on a plate or baking sheet. Let them cool and dry briefly; this helps them brown rather than steam during the stir-fry.

4. 4

   In a small bowl, whisk together the oyster sauce, dark soy sauce, sugar, water or beef stock, and the remaining black pepper. Set the sauce beside the wok or large skillet before cooking, since the stir-fry moves quickly.

5. 5

   Heat a wok or large skillet over high heat until very hot. Add about 1 tablespoon of the vegetable oil and swirl to coat.

6. 6

   Add the marinated beef in a single layer, working in batches if necessary. Stir-fry for 1 to 2 minutes, turning the slices, until browned on the outside but not fully cooked. Transfer the beef to a bowl.

   Start 2-minute timer
7. 7

   Add another tablespoon of oil to the wok. Add the potatoes and stir-fry for 4 to 6 minutes, turning occasionally, until lightly browned and nearly tender. Transfer them to the bowl with the beef.

   Start 6-minute timer
8. 8

   Add the remaining tablespoon of oil to the wok. Add the onion and stir-fry for about 2 minutes, until it begins to soften and its edges take on color.

   Start 2-minute timer
9. 9

   Add the garlic and ginger. Stir-fry for 30 to 45 seconds, until fragrant but not browned.

   Start 45-second timer
10. 10

    Return the beef and potatoes to the wok. Pour in the prepared sauce and toss constantly for 2 to 4 minutes, until the sauce comes to a simmer, lightly coats the ingredients, the potatoes are tender, and the beef is cooked through.

    Start 4-minute timer
11. 11

    Add the scallions and toss for about 30 seconds. Taste and adjust with salt only if needed.

    Start 30-second timer
12. 12

    Serve immediately over steamed jasmine rice.