Cantonese Stir-Fried Black Pepper Beef and Potatoes

Ingredients

• 1.5 lb beef steak, such as sirloin or boneless short rib (Thinly sliced against the grain; trim excess fat)
• 1 egg white (Lightly beaten)
• 2 tbsp soy sauce (For the beef marinade)
• 1 tbsp Shaoxing wine (Or dry sherry)
• 1 tbsp cornstarch (For the beef marinade)
• 0.5 tsp baking soda (Do not use more than specified; it tenderizes the beef)
• 2 tsp ground black pepper (Divided between the beef and sauce; use freshly ground if possible)
• 1.5 lb medium Yukon Gold potatoes (Peeled and cut into bite-size chunks)
• 1 tbsp white vinegar (Added to the potato cooking water to help the potatoes retain their shape)
• 3 tbsp vegetable oil (For stir-frying)
• 1 yellow onion (Cut into bite-size pieces)
• 3 cloves garlic (Thinly sliced or minced)
• 1 tbsp fresh ginger (Finely grated or minced)
• 2 tbsp oyster sauce (For the stir-fry sauce)
• 1 tbsp dark soy sauce (For color and savoriness)
• 1 tsp sugar (Balances the savory sauce)
• 0.5 cup water or beef stock (For the stir-fry sauce)
• 3 scallions (Cut into 2-inch pieces, for finishing)
• salt (To taste; use sparingly because the soy and oyster sauces are salty)
• 4 cups steamed jasmine rice (For serving)

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.

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.

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.

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.

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.

9. 9

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

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.

11. 11

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

12. 12

    Serve immediately over steamed jasmine rice.

Notes

The source notes that adding vinegar to the potato cooking water helps the potatoes retain their shape during stir-frying. Do not simmer the potatoes until fully tender. The source lists a 1-hour cook time including cooling and beef tenderization time, and says the beef may be tenderized for up to a day. The quantities above are a cautious reconstruction because the available page excerpt is paywalled and does not expose the author's full ingredient list.

Nutrition per serving

• main
• stir-fried
• beef
• East Asian
• Hong Kong-style
• weeknight dinner
• high-protein