Cantonese Stir-Fried Black Pepper Beef and Potatoes
- Makes4 servings
- Cook Time1 hour
- Active time plus coolingplus tenderization time for the beef
- 5
In Hong Kong, Oi Man Sang Kitchen cook Tang Kwok Keung showed us how to make black pepper beef with potatoes, one of the eatery’s signature stir-fries. Our adaptation simplifies the process by simmering the potatoes instead of deep-frying them. Prior to cooking, the beef is tossed with egg white, seasonings and baking soda. An hour (or up to a day) in this mixture allows the baking soda to tenderize the meat so it cooks up tender-chewy. Serve with steamed jasmine rice.
Don’t forget to add the vinegar to the potato cooking water. This helps the potatoes retain their shape during stir-frying. Also, don’t simmer the potatoes until fully tender. They should offer a little resistance.
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