🔥 Chinese Black Pepper Teppanyaki Beef | Cantonese Classic with Wok Hei |

🛒 Selected Ingredients (Serves 2)

▫️ Main Ingredients

300g beef tenderloin (cut against grain into 0.3cm thin slices)
¼ each red, yellow, and green bell peppers (cut into diamond shapes)
½ onion (sliced into crescent moon shapes)

▫️ Marinade

1 tablespoon light soy sauce
½ teaspoon dark soy sauce
1 tablespoon oyster sauce
2 teaspoons cracked black pepper (freshly ground preferred)
1 egg white
1 teaspoon cornstarch
1 tablespoon cooking oil

▫️ Black Pepper Sauce

2 tablespoons black pepper sauce
1 teaspoon sugar
1 tablespoon cooking wine
3 tablespoons water
1 tablespoon starch slurry

👨‍🍳 Professional Procedure

1️⃣ 【Beef Preparation】

Freeze beef for 30 minutes to ease slicing
Soak in water for 10 minutes to remove blood
Pat dry thoroughly with paper towels

2️⃣ 【Marinating and Coating】

Mix in light soy sauce and oyster sauce first
Add egg white and stir clockwise 50 times
Finally mix in starch and oil to seal the coating
Refrigerate and marinate for 30 minutes

3️⃣ 【Preheat Teppan】

Heat griddle to 200℃ (water droplets should bead)
Add blended oil (peanut oil + sesame oil in 2:1 ratio)

4️⃣ 【Stir-Fry Execution】

Spread beef slices quickly on griddle
Flip after 20 seconds; cook halfway done then remove
Use residual oil to stir-fry onion until translucent
Add bell peppers and stir-fry until slightly softened

5️⃣ 【Combine and Finish Sauce】

Return beef to pan, pour in black pepper sauce
Stir-fry over high heat for 10 seconds to coat
Drizzle cooking wine around edges to ignite flame

💎 Chef’s Secrets

▪️ Tenderness key: Egg white and starch create protective film
▪️ Wok hei secret: Maintain highest heat throughout
▪️ Upgrade tip: Sprinkle freshly ground black pepper before serving
▪️ Alternative: Use well-smoked hot flat pan if no teppan available

🍽️ Serving Suggestions

Best served with: Steamed rice or pasta
Teppanyaki warmth: Serve immediately with sizzling sounds maintained for 3 minutes

✨ The perfect harmony of tender beef, aromatic black pepper, and sizzling wok hei - a true Cantonese masterpiece!