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Cantonese-Style Black Pepper Beef and Potatoes
Stir-fried beef with black pepper sauce is a Cantonese classic. But taking the dish in a westerly direction, we followed the example of London chef Jeremy Pang and threw Yukon Gold and sweet potatoes into the mix. Steaming the potatoes in the microwave saves time and another pot. Be sure to use black pepper that is coarsely ground so it adds substance and grit to the finished dish.
tablespoons grapeseed or other neutral oil, divided
tablespoons soy sauce
01In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside.
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