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Cantonese-Style Black Pepper Beef and Potatoes

4 Servings

45 minutes

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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

Directions

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Reviews
John M.

Another exceptional recipe from Milk Street. Made this today exactly as written (although I do use low sodium soy sauce) and it was delicious! Thanks again, folks.