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Milk Street Recipe
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.
4
Servings
Tip
Don’t chop the garlic and ginger. Rather, use a wand-style grater to grate them to a paste so they mix easily into the marinade and readily release their flavors.
45 minutes
Ingredients
-
3
tablespoons grapeseed or other neutral oil, divided
-
3
tablespoons soy sauce
Directions
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