Black pepper beef feeds the soul
After days of fancy cooking and feasting, you can whip up this dish of comfort food in short order and enjoy it with a salad and some lusty red wine.
Christopher Kimball, the New Englander who solves our culinary problems on NPR and in his excellent cookbooks, says his dish takes 45 minutes from start to finish. It’s from his latest book, Milk Street: Tuesday Nights (Little, Brown/hachette, $45.50).
I find the dish will wait in the refrigerator for a couple of days, needing only the last-minute addition of fresh coriander, or cilantro as Kimball prefers to call this flavourful herb.
CANTONESE-STYLE BLACK PEPPER BEEF
Serves: 4
3 tbsp (45 ml) grapeseed or other neutral oil
3 tbsp (45 ml) soy sauce 5 medium garlic cloves, finely grated
4 tsp (20 ml) finely grated, fresh ginger root
2 tsp (10 ml) cornstarch Kosher or coarse salt Coarsely ground pepper
1 pound (500 g) beef sirloin tips or other tender cut, patted dry, in 1-inch (2.5 cm) pieces 3 medium Yukon gold potatoes, in 1-inch (2.5 cm) pieces (3 cups/750 ml)
1 large sweet potato, in 1-inch (2.5 cm) pieces
1 medium onion, chopped 1 coloured bell pepper, in 1/2-inch (1 cm) pieces
6 tbsp (90 ml) chopped fresh coriander
1. In a small bowl, whisk together 1 tbsp (15 ml) of the oil, the soy sauce, garlic, ginger, cornstarch and 1 tsp (5 ml) pepper.
2. Toss the beef with 2 tbsp (30 ml) of the soy sauce mixture, then let stand at room temperature for 15 minutes.
3. Whisk 3 tbsp (45 ml) water into the remaining soy sauce mixture and set aside.
4. In a medium microwave-safe bowl, toss the two kinds of potatoes with 1 tsp (5 ml) salt. Cover and microwave on high until almost tender to the fork, stirring halfway through. Set potatoes aside.
5. In a 12-inch (30-cm) non-stick frying pan over medium-high heat, heat 1 tbsp (15 ml) of the remaining oil until shimmering. Cook beef in a single layer, turning every minute, until well browned. A thermometer, inserted in a thick piece, should register 120 F (49 C).
6. In the same pan, heat remaining 1 tbsp (15 ml) oil over medium-high heat until shimmering. Cook potatoes, stirring occasionally, until tender and browned, about three minutes.
7. Add onion and bell pepper and cook until slightly softened, about four minutes.
8. Lower heat to medium and return beef and any juices to the pan and stir in reserved soy sauce mixture. Cook, turning gently, until juices have reduced slightly and ingredients are well coated.
9. Stir in 1/4 tsp (1 ml) pepper and 5 tbsp (75 ml) of the coriander. Serve, sprinkled with remaining 1 tbsp (15 ml) coriander.