Peppered Beef with Onion
A Szechuan-style, peppered beef and onion stir-fry.
1 pound beef tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg white, lightly beaten
2 tablespoons cornstarch
5 tablespoons vegetable oil - divided use
2 slices fresh ginger root
1 teaspoon Szechuan peppercorns
2 onions, thinly sliced
2 tablespoons dark soy sauce
1 1/2 teaspoons granulated sugar
- Cut beef into thin slices 2 x 1 1/2-inches in size. Sprinkle with salt and a generous amount of pepper. Dip into egg white and dust with cornstarch.
- Heat 4 tablespoons (1/4 cup) of the oil in a wok or frying pan over medium heat. When hot, add ginger and peppercorns. Stir-fry for 45 seconds. Add beef, spreading it out over the surface of the pan, and stir-fry for 1 minute over high heat. Remove and set aside.
- Add remaining 1 tablespoon oil to heat. Add onion and stir-fry for 1 1/2 minutes. Stir in soy sauce and sugar. Return beef and continue to stir-fry for 1 1/2 minutes over high heat. Serve with rice.
Makes 4 servings.