Cooked black pepper beef rice bowl tonight for our staff meal.
Velveting beef has become a favorite technique of mine to tenderize tough cuts of beef. It a simple mix of baking soda and water that'll make the toughest cuts of beef tender.
What it essentially does is it changes the PH of the beef which changes the fibres of the beef and makes it tender.
After 20 minutes in the baking soda and water mix, marinade it with your favorite marinade. For this dish I marinated it with soy sauce, white pepper, and corn flour then deep fried for 1 minute at 160 degrees Celsius.
Drain them on paper towels to remove the excess oil then it's on to making the sauce.
I start off with sauteeing onions, carrots and potatoes. Then a sauce mix of soy sauce Oyster sauce, garlic, ginger, sugar, and loads of freshly ground black pepper goes in with water to cook for 10 minutes. Next some Kyuri roughly chopped goes in for an additional 4 minutes and finally, turn of the heat and add in the cooked beef.
Mix everything together so the beef is well coated with the black pepper sauce and the dish is done and ready to be served.
Serve it up with some white rice and you have your beef rice bowl ready to be enjoyed!
