Cooking With David

by David Maciel
Sponsored by Ray’s Food Place

Chinese Beef with Honey and Black Pepper Sauce

Very fast and easy to make – it’s on the table in 15 minutes! The sauce is absolutely divine – sticky, sweet, salty and with a subtle burst of heat from the black pepper.
SAUCE
2 1/2 tbsp soy sauce
3 tbsp honey
1 1/2 tbsp Oyster sauce (sub Hoisin)
1 1/2 tbsp Chinese cooking wine , Mirin or dry sherry
2 tbsp water
1 tsp coarsely crushed black pepper (or 1/2 tsp normal ground black pepper)
STIR FRY
2 tbsp peanut oil (or vegetable or canola oil)
1 garlic clove , finely minced
1/2 onion , peeled and sliced
1 lb thinly sliced tender beef (flank or tri tip)

Mix the Sauce ingredients in a bowl.

Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.

Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn’t burn.

Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.

Turn the heat down to medium high, pour in sauce – it will start simmering very quickly! Let it cook for 1 minute or so until it becomes syrupy – the bubbles will be larger and caramel color.

Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through – 1 minute at most. Don’t overcook the beef – that would be tragic!

Serve immediately with rice.