The method
4 steps · 25 min
- 01
Marinate beef with soy, wine, cornstarch 20 minutes.
- 02
Sear beef in ripping-hot oil; remove.
- 03
Sauté onions; return beef with sauce and pepper.
- 04
Transfer to a preheated cast-iron plate to sizzle at the table.
← The IndexCantonese
Sizzling Black Pepper Beef
Cantonese hot-plate classic — seared beef and onions arriving in a haze of steam and cracked black pepper.
Smoky25 minServes 3
