I saw this on pinterest recently and I have to admit I had second thoughts about it since my family are not pepper liking fans. I love it though, so I was going to make it anyways, but with less pepper on theirs. Well, I did use less than the 2 tsp in the recipe and added more to my plate, but guess what? They LOVED this dish so much that when I came home for lunch one day, the leftovers were picked over and all the beef was gone! I used our favorite cut of beef, a tri tip roast cut up and it was so tender. I made this using gluten free ingredients which are easily adaptable.
Black Pepper Beef
slightly adapted from Marc Matsumoto
2 teaspoons (or less) fresh coarse ground black pepper
1 lb tender cut beef, cut into 1/2" cubes (I used Tri Tip)
2 tablespoons gluten free oyster sauce
1 tablespoon Shaoxing wine
2 teaspoons potato starch
2 teaspoons Tamari sauce (GF soy sauce)
1 teaspoon sesame oil
1 1/2 tablespoons canola oil
2 cloves of garlic, thinly sliced
2 small green bell peppers, cut into 1/2" squares
1 onion, cut into 1/2" squares
Put the beef into a bowl and add 3/4 of the black pepper in with it along with the oyster sauce, Shaoxing, potato starch, Tamari sauce and sesame oil. Mix thoroughly and let this marinate for at least 15 minutes. Heat a large skillet over high heat until hot. Add the oil, and then immediately add the beef, leaving any marinade in the bowl for later. Fry one side until browned, and then use a hard spatula to stir-fry until the outside of the beef is cooked and browned. Add the garlic, bell peppers, and onions, and continue stir-frying. Add the remaining marinade and stir-fry until the onions are cooked. Transfer immediately to a plate and garnish with the remaining black pepper. We served this over Jasmine rice.