Black Pepper Beef
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Black Pepper Beef
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Black Pepper Beef (Simplified/Traditional Chinese: 黑椒牛柳; Pinyin: Hēijiāo niúliǔ) is a Hong Kong and Cantonese restaurant dish of sliced beef tenderloin or stir-fry strips cooked in a savory black-pepper sauce, often with onion and green pepper. It reflects Hong Kong "Western-Chinese" café and steakhouse cooking rather than Sichuan mala beef. Peer cha chaan teng plates include Swiss Wing and Singapore Noodles[1].
Characteristics
Sauce is glossy brown-black with cracked black pepper aroma; beef is tender and quick-fried. Vegetables usually include onion wedges and bell pepper. Served with rice or spaghetti in café settings.
Ingredients (overview)
Beef strips, crushed black pepper, soy sauce, oyster sauce or Worcestershire-style seasoning, onion, green pepper, oil, optional butter or stock. Distinct spice profile from chili-bean Sichuan Boiled Beef.
History and culture
Twentieth-century Hong Kong café and Chinese steakhouse repertoire blending Cantonese stir-fry technique with black-pepper steak flavors. English menus list "black pepper beef" or "black pepper steak." Related pages: Hong Kong Food, Swiss Wing.
Serving and variations
Main with steamed rice or on sizzling plate. See Hong Kong Food, Swiss Wing, and Singapore Noodles.