📝 About This Recipe
This iconic Cantonese bistro dish strikes a perfect harmony between the aggressive heat of freshly cracked black pepper and the mellow sweetness of wildflower honey. The beef is prepared using the traditional 'velveting' technique, ensuring every morsel is incredibly tender and succulent against the crunch of aromatic vegetables. It is a sophisticated, high-heat stir-fry that delivers a glossy, restaurant-quality glaze and a complex flavor profile that lingers on the palate.
🥗 Ingredients
The Beef & Marinade
- 1 lb Flank steak or Top Sirloin (sliced against the grain into 1/4 inch thick bite-sized pieces)
- 1 tablespoon Light soy sauce
- 1 tablespoon Shaoxing rice wine (can substitute with dry sherry)
- 1 teaspoon Cornstarch (essential for the velveting process)
- 1/4 teaspoon Baking soda (acts as a tenderizer)
- 1 teaspoon Vegetable oil (to coat the meat and prevent sticking)
The Signature Honey Pepper Sauce
- 3 tablespoons Honey (use a high-quality floral honey)
- 1.5 tablespoons Black peppercorns (coarsely cracked, not finely ground)
- 2 tablespoons Oyster sauce (provides umami depth)
- 1 teaspoon Dark soy sauce (primarily for a rich, mahogany color)
- 2 tablespoons Chicken stock or water
Aromatics & Vegetables
- 4 cloves Garlic (minced)
- 1 inch knob Ginger (peeled and finely grated)
- 1 medium Red bell pepper (cut into 1-inch squares)
- 1 small Yellow onion (cut into 1-inch petals)
- 3 stalks Scallions (cut into 2-inch batons)
- 3 tablespoons Neutral oil (grapeseed, canola, or peanut oil for high-heat frying)
👨🍳 Instructions
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1
In a medium bowl, combine the sliced beef with the light soy sauce, Shaoxing wine, cornstarch, baking soda, and 1 teaspoon of oil. Massage the marinade into the meat until fully absorbed. Let it rest for at least 20 minutes; this 'velveting' step ensures the meat stays tender during high-heat cooking.
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2
Prepare the sauce by whisking together the honey, oyster sauce, dark soy sauce, and chicken stock in a small jug or bowl. Set aside.
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3
Toast the whole black peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Transfer to a mortar and pestle and crush them coarsely. Avoid using pre-ground pepper as the flavor profile is significantly weaker.
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4
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly. Add 2 tablespoons of oil and swirl to coat the surface.
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5
Spread the beef out in a single layer in the wok. Let it sear undisturbed for 60-90 seconds to develop a deep brown crust. Flip and sear the other side for another 30 seconds. The beef should be about 80% cooked.
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6
Remove the beef from the wok and set it aside on a plate, leaving as much oil in the wok as possible.
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7
Add the remaining tablespoon of oil if the wok looks dry. Toss in the onions and red bell peppers. Stir-fry for 2 minutes until the edges are slightly charred but the vegetables still have a crisp snap.
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8
Add the minced garlic and grated ginger to the center of the wok. Stir-fry for 30 seconds until aromatic, being careful not to burn the garlic.
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9
Return the beef and any accumulated juices back into the wok. Sprinkle the coarsely cracked black pepper over the ingredients and toss well.
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10
Pour the honey-pepper sauce mixture around the edges of the wok so it heats up before hitting the ingredients. Stir-fry everything vigorously for 1 minute until the sauce thickens into a glossy glaze that clings to the beef.
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11
Add the scallion batons and give one final toss to wilt them slightly.
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12
Transfer immediately to a warmed serving platter and serve while the 'wok hei' (breath of the wok) is at its peak.
💡 Chef's Tips
For the best texture, always slice the beef against the grain; this shortens the muscle fibers and prevents chewiness. Don't skip the baking soda in the marinade—it's the secret to that soft, 'velvet' texture found in Chinese restaurants. Use a mortar and pestle for the peppercorns; the varying sizes of the pepper fragments provide bursts of flavor and a pleasant crunch. Ensure your wok is screaming hot before adding the meat; if the pan is too cool, the beef will steam in its own juices rather than sear. If you prefer a spicier kick, you can add a few dried red chilies along with the garlic and ginger.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the luxurious honey-pepper sauce. Pair with a side of stir-fried bok choy or gai lan with garlic for a balanced, vegetable-forward meal. A crisp, cold Lager or a dry Riesling cuts through the richness of the honey and the heat of the pepper beautifully. For a low-carb option, serve the beef in crisp iceberg lettuce cups with a sprinkle of toasted sesame seeds. Finish the meal with a light jasmine tea to cleanse the palate after the bold flavors.