Cantonese Black Pepper Beef (黑椒牛肉)

Black pepper sauce! A delicious Cantonese ingredient with murky origins - and while you do see it elsewhere from time to time, there’s no more classic pairing than with beef. In this video, we learned the broad strokes of how to make this from our local Dai Pai Dong, who was nice enough to let us back into the kitchen. This recipe is adapted from their approach. Recipe is also over here on /r/CasualChina if you prefer things in Reddit format: 黑椒牛肉_oc/ First, you’ll need a black pepper sauce. If you can find Heinz, awesome, use it straight up as is. However, what you probably be able to find is Lee Kum Kee: INGREDIENTS, LEE KUM KEE ’FIX’ * Lee Kum Kee Black Pepper Sauce (黑椒汁), 2.5 tbsp * Whole black peppercorns, 1.5 tbsp * Douchi, Chinese Fermented Black Soybeans (豆豉), 0.5 tbsp. . Chinese black beans, Yangjiang pre