Black Pepper Beef Stir-Fry⁠⁠ 黑胡椒炒牛肉

If you want to eat like a local in Taiwan, you have to go to Taiwan’s unique ‘Re-Chao’ 熱炒(Hot Stir-fries) restaurant, a loud and fast-paced place where locals enjoy affordable foods, get relaxed and socialize with friends after work. There are many stir-fried dishes at menu to choose, and Black Pepper Beef Stir-Fry is defo one of the classics to order at Re-Chao restaurant. This cuisine is loaded with lots of black pepper, savoury and succulent with buttery beefy taste; goes perfectly with rice and beerstogether. To make this at home for a restaurant standard is not difficult as well, trust me, it’s easier and quicker than you thought. I am using chuck tail flap in this recipe but you can surely use any cut of beef. Just make sure you always marinate the beef to give it tender texture and flavour.⁠⁠
⁠⁠
INGREDIENTS⁠⁠
-1/2 onion, julienned.⁠⁠
-3 cloves of garlic, chopped.⁠⁠
-Bird’s eye chillies, sliced. (Remove the seeds to reduce the heat.)⁠⁠
-25g unsalted butter.⁠⁠
-Chopped chives to garnish.⁠⁠
⁠⁠
FOR THE MARINADE⁠⁠
-200g chuck tail flap. (Or beef strips.)⁠⁠
-1 tbsp oil.⁠⁠
-1 tsp white pepper.⁠⁠
-1 tsp salt.⁠⁠
-1 tbsp plain flour.⁠⁠
⁠⁠
FOR THE SAUCE⁠⁠
-2 tbsp oyster sauce.⁠⁠
-1 tbsp soy sauce.⁠⁠
-1 tbsp sun-dried tomato sauce. (Or ketchup)⁠⁠
-1 tbsp cooking wine.⁠⁠
-1 tbsp freshly ground black pepper.⁠⁠
⁠⁠
METHOD⁠⁠
1. Season the beef with above ingredients for the marinade, leave to rest for at least 10 minutes.⁠⁠
2. Heat oil in a pan over medium high heat, stir in garlic, onion and chillies until fragrant and translucent, then transfer to a separate plate.⁠⁠
3. Use the same pan to stir fry marinated beef over high heat until slightly browned.⁠⁠
4. Pour the sauce mixture and keep stirring for 15-25 seconds.⁠⁠
5. Put garlic, onion, and chillies back in, add butter and stir until melted in the sauce.⁠⁠
6. Garnish with chives and more black pepper, serve immediately.⁠⁠
⁠⁠

Grilled Beef with Garlic Chips

I don’t usually buy beef but if I do, I always prefer short ribs as they are highly marbled in fat and full of flavour. Got a pack of thinly cut short ribs from my local butcher, I decide to make Yakiniku (Japanese BBQ) style grilled meat as this is what I am recently craving for. Since the beef is thinly sliced, just need to marinate with sauce mixture for 10 minutes and it would be ready to cook. I also make crispy garlic chips as the extra crunchy toppings; they surely give it a fantastic texture and aroma to make the savoury gilled slices even tastier. I guarantee you this easy recipe will totally rock your world.

 

INGREDIENTS

-130g thin-cut beef short ribs.

-3 cloves of garlic, thinly sliced.

-Spring onions and sesame seeds to garnish.

 

TO MARINATE BEEF

-1 tbsp spring onion whites.

-1 tsp minced garlic.

-1 tsp minced ginger.

-1 tbsp cooking wine.

-1 tsp sugar.

-1 tsb soy sauce.

-1 tsp Yuzu Kosho paste. (if not, use white pepper and lemon juice)

-1 tsp black pepper.

-1/2 tbsp sesame oil.

Mix above ingredients thoroughly to marinate thin-cut short ribs for about 10 minutes.

 

METHOD

1. Heat 2-3 tbsp vegetable oil in a pan over medium heat, add garlic slices and fry until golden crispy, then drain and set garlic chips aside.

2. Heat oil in another pan over medium high heat, place marinated beef slices in a single layer, flip over when golden brown.

3. Serve over rice, sprinkle with spring onions, garlic chips and sesame seeds.

 

You can also watch my Reels to see how I make it :

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Wan Ting | Cooks & Eats（@iswanting）分享的貼文

 

Gyudon / Japanese Beef Bowl 日式牛丼飯

Gyudon is a Japanese dish of thinly sliced beef cooked in sweet sauce mixture to serve over the rice. I’ve ordered Gyudon quite often when eating at Japanese restaurant as this was something I wouldn’t cook at home. The reason is I can’t get thinly sliced beef from supermarkets, don’t like the quality of frozen shabu meat from oriental stores, either. However since last year there’s a new Korean butcher shop opening at my area, I can finally get a nicer and fresher quality of thinly sliced beef and am able to make myself Gyudon at home! Adapted from MASAの料理ABC recipe, here is how I made it:

 

Ingredients

-100g beef belly shabu slices, marinated with honey and ginger mince for 15 minutes.

-1/2 onion, sliced.

-150ml water.

-50ml mirin.

-1 tbsp sake.

-Chopped spring onions and sesame seeds to garnish.

 

For the Sauce Mixture

-1 tsp sugar.

-1 tbsp soy sauce.

-A pinch of salt.

-A pinch of garlic powder. (optional)

 

Method

1. Heat oil in a pan over medium heat, stir fry onions until tender.

2. Add water, mirin, and sake mixture in, bring it to a boil.

3. Add marinated beef and cook until the meat is no longer pink.

4. Add sauce mixture, reduce to low heat and simmer for 3-5 minutes.

5. Serve over the rice, top with an egg of your choice (I did poached egg) and sprinkle with spring onions and sesame seeds.

 

I think I missed to put on pink sushi ginger (a must to pair with Gyudon) but this was still so yum!

 

You can also click below to watch my Reels and see how I made this Gyudon:

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WAN TING | Cooks & London Eats（@iswanting）分享的貼文

突然有點想念吉野家的牛丼飯，還有每次去Eat Tokyo會點的牛丼便當，而且原來自己煮一點不難，重點是要有薄切的牛肉片啊！

 

Beef Stir-Fry Noodles 牛肉炒麵

 

Beef Ho Fun used to be one of my favourite takeaway dishes from Cantonese restaurant. During the lockdown every time when I wanted to make it at home, I realised I didn't stock up Ho Fun at all. And one day I was really craving for it, therefore I just worked it out with noodles and it was actually amazingly delicious. I’ve followed 小高姐’s tips to marinate beef this time and the result came out really good, the meat was smoothly tender. I can say this is my best beef stir-fry noodles so far and could become my all time favourite.

Ingredients

-100g brown rice udon noodles from Clearspring

(don’t know why this product is called ‘’udon’’ as for me it is apparently noodles, not udon noodles. However this is delicious with lovely texture, and thick enough in terms of noodles.)

-100g beef rib, slice into 2-3mm thickness.

-1/2 onion, cut into strips.

-1/2 bunch spring onions, cut into lengths.

-Chilli oil to taste.

 

To make sauce mixture

-2 tbsp soy sauce

-1 tsp dark soy sauce.

-2 tbsp oyster sauce.

 

To marinate beef

-Soak beef in salted water (500g water + 8g salt) for 15 minutes.

-Wash blood off and rinse thoroughly until water runs clear, squeeze beef to drain all the water.

-Combine 1g baking soda, 1g white pepper, and 5g soy sauce together, mix well to marinate beef.

-Add a bit of flour slurry and oil to coat the beef thoroughly before cooking. (this step will give the meat a velvety texture.)

 

You can check 小高姐’s tips to tenderise beef for stir-fry here. It’s in Chinese but easy to understand by simply watching it. (Or there’s an option at Youtube to select English subtitles.)

Method

-Follow the instruction of package to cook noodles in boiling water but reduce 2 minutes at cooking time (If it said simmer for 9 minutes then just cook for 7 minutes.), then set noodles aside.

-Heat oil in a pan over medium high heat, stir fry beef for about 2-3 minutes until medium rare, remove the beef and set aside for later.

-Clean out the pan and heat oil again over medium high heat, stir fry onions until browned and soften.

-Add noodles and sauce mixture, toss until noodles are evenly coated.

-Add beef and part of spring onions, stir fry everything together.

-Add remaining spring onions and keep tossing for a further 30 seconds.

-Drizzle some chilli oil to taste (optional), serve hot.

 

本來想要做乾炒河粉，但家裡沒有河粉，只好換成陽春麵，自己覺得多了些台灣快炒店的味道，然後以前對於炒牛肉感到略為苦手的我，這次參照了小高姐的撇步，牛肉在事前用鹽水泡、以及加入少量蘇打粉增加肉質的嫩滑度，果然炒出來的牛肉超級軟嫩、不老不柴，完全可以媲美餐廳的等級。還有這個在英國超市買的玄米麵條煮起來也超好吃，不知道它為什麼標榜自己是烏龍麵(包裝上寫Udon Noodles)，總之煮完的麵條就如同家常麵般些微厚實且帶有勁道的，我覺得比我平日在亞洲超市買的陽春麵還好吃，滿值得購入的。

Pappardelle Beef Bolognese

 

First time buying fresh pappardelle from Lina Store and was thinking to make some Italian pasta dishes at home. Have searched a couple of recipes online, then I decided to go for Beef Bolognese as I wanted some thick and hearty sauce to go with this broad, flat pasta. Adapted from Chef Pasquale Sciarappa’s Pappardelle Bolognese recipe that he made for Orsara Recipes, this is my version to recreate it and it tasted totally delicious.

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 : (portions for two)

-200g fresh pappardelle (or any pasta of your choice)

-190g Sun-dried tomato paste from Sacla

-175g beef mince.

-1/2 onion, chopped.

-2 garlic cloves, chopped.

-1 cup dry white wine.

-4 bay leaves.

-5 cherry tomatoes, halved.

-Salt and black pepper to taste.

-Grated parmesan and fresh basil leaves to sprinkle on top.

 

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝 :

-Heat oil in a large non-stick pan over a medium heat, add beef and mince and gently stir with a wooden spoon until browned.

-Reduce the heat, add chopped garlics and onions, keep stirring for 2-3 minutes until soften.

-Pour in dry white wine, leave to bubble and cook away.

-Add tomato paste, bay leaves, and halved tomatoes, continuously stir and break up the cherry tomatoes.

-Add a pinch of salt and black pepper to taste.

-Reduce to the lowest heat, cover with a lid to simmer for about 25 minutes. (stir occasionally.)

-When Bolognese is nearly ready, cook pappardelle in a large pot of boiling salted water according to the packet instruction.

-Once pappardelle is al denta, drain and reserve some cooking water, then move it to the pan, mix with Beef Bolognese sauce.

-Serve with grated parmesan and fresh basil leaves if you like.

 

前幾天去Kings Cross的時候順便去Lina Store買了他們家手工的寬帶義大利麵，回程途中就一直盤算要拿來煮甚麼才好，後來在Youtube看了Pasquale Sciarappa老爺爺剛好有示範一道波隆那肉醬寬帶麵，就決定參照他的方法做牛肉番茄肉醬麵了！老爺爺有吩咐說如果要用市售的蕃茄醬的話，一定要買玻璃瓶裝的，絕對不能買罐頭的！他的話我有聽進去，另外我記得每次我在超市買蕃茄糊或番茄紅醬之類的東西，印象中都買到不甚好吃的，所以最後是拿了Scala的日曬番茄紅醬，這次煮出來的波隆那肉醬就很成功。還有我這回是一次煮了兩人份的，麵量夠多所以擺盤起來好像比較好看？！

 

To Make Pan-fried Beef Pie with Pizza Dough 牛肉餡餅 (披薩餅皮版本)

 

Not a while ago I've already seen someone using pizza dough to make Chinese buns and pies, so I always wanted to try this hack. Finally made it this week and I was quite surprised how easy and how delicious they turned out with pizza dough ! Simply using beef balls is also a shortcut to make the meat filling, both methods worked well. 👌 Now I believe Marco Polo met Chinese pies when he travelled to China and then made a similar dough in Italy with different toppings. That’s why pizza dough works well for making Chinese buns. 😄 How do you think ? Anyway highly recommend to give this hack a try if you don’t bother to make the dough for buns from scratch.

 

𝐓𝐨 𝐦𝐚𝐤𝐞 𝐰𝐫𝐚𝐩𝐩𝐞𝐫 :

-220g Original pizza dough from Northern Dough Co.

-Just follow the instruction on the packaging, stretch and roll the pizza dough into a thinner base.

-Use drinking glass to cut small round sheets from dough base.

 

𝐓𝐨 𝐦𝐚𝐤𝐞 𝐛𝐞𝐞𝐟 𝐟𝐢𝐥𝐥𝐢𝐧𝐠 : mix the followings together until water is absorbed.

-10 pcs (175g) Beef meat balls 10% fat from Sainsbury's

(They are already seasoned with salt and black pepper)

-1 tbsp finely grated ginger.

-1 small bunch of spring onions, finely chopped.

-1 tbsp cold water.

-A pinch of five spices and white pepper to season.

 

𝐓𝐨 𝐚𝐬𝐬𝐞𝐦𝐛𝐥𝐞 :

-Scoop 1 tbsp of beef filling and place it on the central of round dough sheet.

-Gather up the sheet edges and make sure the bun is sealed. (As long as the folds completely seal the filling, it doesn’t matter to wrap it perfectly or not.)

-Set the buns aside for a further 10 minutes at room temperature.

 

𝐓𝐨 𝐜𝐨𝐨𝐤 𝐭𝐡𝐞 𝐩𝐢𝐞𝐬 :

-Heat oil in a non-stick pan over medium heat until warm.

-Gently press the buns by hand to make them slightly flat, place the pies (sealed-side down) to the pan but not to overlap to each other.

-Flip over until both sides are golden brown, approximately 4-5 minutes each side.

-Serve hot and enjoy.

 

話說英國美食社團的購物清單其實沒有特別燒到我，比較讓我感興趣的反而是食材的創意料理，之前就有看過披薩麵團可以拿來做水煎包，一直都很想來試試看，終於在這周買好材料準備來解鎖新技能！因為我覺得英國的豬絞肉比較有味道，所以這次是決定做牛肉餡餅，餡料是用超市的牛肉丸，基本上這些肉丸都已經有事先調味了，所以只要再添加一些其他辛香料就好。(是不曉得牛肉丸可不可以就直接包，不然整個食譜就更懶人了)然後因為是第一次包餡餅，所以其實包得不甚好看，但封口處鍋煎之後好像也看不太出來，總之剛煎完還熱騰騰時就忍不住咬下第一口，覺得這個吃起來就是牛肉餡餅啊，一點都沒有披薩的感覺，真的很神奇，看來當初馬可波羅去中國把餡餅帶回義大利、然後改造成義大利披薩，這個說法果然很有可信度。