Black Pepper Broccoli Beef

Warning: If you don't like black pepper, skip this post.

However, I love love love pepper (thank you mom!).  And Kam does too.  There is something so satisfying about crisp broccoli and beef all coated in a sweet and pepper spicy sauce. Kam, being the thinks he's funny guy, told me "Well, this is better than Panda Express. Good job."  Thanks hun.

What you'll need:

1 pound thin slice beef cut into bit sized pieces (I buy the beef to make carne asada)
2 broccoli crowns cut into bit sized florets

for the marninade:
1 tablespoons sesame seed oil
1 tablespoons Oyster Sauce
1 tablespoons sugar
1 tablespoon rice vinegar
2 cloves garlic minced

Mix together.  Add beef and toss to coat.  Refrigerate for at least one hour.

for the black pepper sauce:
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon rice wine vinegar
2 tablespoons sugar
1 tablespoon sesame oil
1 teaspoon fresh ground black pepper
1 tablespoon sriracha sauce (optional)
1 tablespoon corn starch mixed with 2 tablespoons water
2 tablespoons oil + 2 tablespoons water (to cook broccoli)

In your wok or a frying pan, add beef and cook until no longer pink.  Remove from pan.  Discard any liquid that is left.  Add broccoli and the 2 tablespoons oil and water.  Cook broccoli until desired tenderness, about 5 minutes.  Add sauce and return beef back to pan.  When sauce begins to bubble,  add cornstarch mixture and stir until thick and everything is well coated with the sauce.  Done!

I made a hybrid of the rice pilaf recipe.  Instead of chicken bouillon, I added 3 tablespoons oyster sauce to the water.  I fried the rice in sesame oil, added the onion, then just before I added the rice to the cooker, I added 1 clove garlic and tossed until fragrant.

Really good, really simple, really satisfying.  What more could you want on a Wednesday night?