Asian Style Black Peppercorn Beef & Broccoli – Better than Take-out

Total Time: 15 minutes

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Creating delicious Asian-inspired dishes like this Black Peppercorn Beef & Broccoli is a lot easier than you might think.  It’s simply about having the right ingredients in your house to create dishes that you would normally have to order fro your neighborhood Asian restaurant.

Thanks to my new friend Kian Lam Kho I can now create all styles of stir fry in my own home.  He so graciously sent me his amazing new cookbook Phoenix Claws and Jade Trees and with this easy to understand and use cookbook, I’ve now got the world of Asian cooking right at my fingertips.

In Asian cooking getting your ingredients together (mise en place) before you begin is even more important because of the speed in which the dishes are created.

So make sure to have your side dishes ready before you start putting together this dish.  Rice or any type of Asian noodles would be perfect with this dish.  The sauce is ah-mazingly flavorful and would go well with either.

And if you’re not real fond of broccoli, try substituting asparagus or any other type of stir fry veggies that you like.  You could even change up the dish with chicken instead of beef, creating a few delicious dishes from this one basic recipe.  Be creative and be a star in your kitchen!

It is important to have the right ingredients for Asian sauces on hand, and you can use them over and over again in your stir-fry and other dishes like my Chinese Sticky Wings and Dan Dan Noodles with Shrimp.

Pretty soon Chinese take-out will be a thing of the past, and controlling the ingredients that go into your food will not only be better for you but more delicious.

5 from 1 vote

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Asian Style Black Peppercorn Beef & Broccoli

Author: Adapted from Phoenix Claws and Jade Trees by Kian Lam Kho

Course: Entree

Cuisine: Asian

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Servings: 2

Ingredients

Velveting Mixture

• 1 tbsp rice cooking wine (Shaoxing if available)
• 1 teaspoon soy sauce
• 1 teaspoon tapioca starch (corn starch can be substituted)
• 12 ounces flank or skirt steak 1/8 to 1/4 inch slices cut against the grain

Sauce

• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 2 tbsp rice cooking wine
• 1 teaspoon sugar
• 1/3 cup beef stock
• 2 teaspoons tapioca starch (corn starch can be substituted)

Other ingredients

• 1/2 cup vegetable oil
• 1 teaspoon fresh thinly sliced ginger
• 2 cloves garlic sliced thin
• 2 tbsp sliced scallions (white) for saute
• 1 tbsp cracked black peppercorns
• 1/4 teaspoon red pepper flakes or to taste
• 1 cups small broccoli florets
• 2 tbsp sliced scallions (green) for garnish

Instructions

1. Combine all the ingredients for the velveting mixture in a bowl and mix well.

2. Add sliced beef to mixture, mixing well and allow to marinate for 20 minutes.

3. Mix sauce ingredients together in another bowl.

4. Heat vegetable oil in a wok or large saute pan over high heat until it begins to shimmer.  It should be about 350 degrees.

5. Add the beef to the pan and quickly fry it for 1-2 minutes until beef is almost done and the exterior has turned nicely brown.

6. Remove the beef from the pan and place over a wire grate to allow it to drain.

7. Pour the oil out of the pan, reserving 2 tablespoons.   Rinse the pan with water, getting rid of any excess residue by scraping the pan.  Dry pan and return to heat.

8. Add the 2 tablespoons of oil back to the pan.  Add in ginger, garlic and scallions(white).  Saute for about 45 seconds until fragrant.

9. Return beef to pan along with broccoli florets and peppercorns.  Saute for about 1 minute then add in the sauce mixture.

10. Cook for about 2 minutes until the sauce mixture thickens.  Serve and garnish with scallions (green)