Black Pepper Beef features mushrooms and zucchini stir-fried together in a sour sweet sauce that includes Pepper, Chinese Black Vinegar and Shaoxing Wine
Course: Main Dish
Keyword: Beef, Chinese Black Mushrooms, Chinese Black Vinegar, Shaoxing Wine
Author: John Thompson
1/2lb.Beefsliced in 3” strips;
1cupZucchini in 3” batons;
1small can Button Mushrooms;
1tbsp.each of SugarChinese Black Vinegar, Soy Sauce and Shaoxing Wine;
½tsp.Sichuan Pepper Oiloptional.
Mix the strips of beef with the salt and cornstarch and then stir in the vegetable oil.
Coarsely grind or crush the peppercorns.
Mix together the remaining flavoring ingredients to make the sauce and set aside.
Heat a cup or two of oil in your wok over moderate heat and then gently deep-fry the beef strips until they just turn color and remain soft and slightly raw at the center. Remove the strips to a bowl for the moment.
Drain the oil from your wok, leaving a tablespoon or so and turn up the heat to high. Add the mushrooms and quickly sauté until they brown nicely.
Now add the zucchini and stir-fry for a moment or two. As soon as they just start to soften, add the sauce ingredients and continue to stir while allowing the sauce to bubble away.
When the sauce is reduced almost to a glaze, add the beef and cook, stirring briskly, until it is just cooked through.
Black Pepper Beef https://sybaritica.me/black-pepper-beef/