Black Pepper Beef & Potatoes- Hong Kong Style

With the weather getting colder, we are craving warm dishes to share with friends on evenings in.

If you are wanting to create a serving dish that everyone cannot wait to tuck into, try this recipe from Jeremy Pang’s new book Hong Kong Diner.

Black Pepper Beef & Potatoes- Hong Kong Style
PREP TIME 15 minutes COOK TIME 15 minutes MAKES 3-4
  • 300g of rib-eye steak
  • 1 large potato
  • 1 sweet potato
  • 1 red onion
  • 1 spring onion
  • 1 large fresh green chilli
  • 1 large fresh red chilli
  • 1 stick of fresh green peppercorns
  • Vegetable oil for frying
  • 5-6 sprigs of fresh coriander
  • Steak marinade:
  • ¼ of a thumb size of fresh ginger
  • 1 clove of garlic
  • ¼ teaspoon of white pepper
  • ½ teaspoon of sugar
  • Pinch of salt
  • ½ teaspoon sesame oil
  • ½ tablespoon of cornflour
  • The sauce:
  • ¼ teaspoon of salt
  • ½ teaspoon of sugar
  • ½ teaspoon of cracked black pepper
  • 1 tablespoon of Lee Kum Kee black pepper sauce
  • 50ml of chicken stock
  • 1 tablespoon of light soy sauce

Preparation method

  1. Remove any of the rind or fat from the steak and slice the meat into 3mm thick rectangles. Tenderize them by bashing them with a cleaver.
  2. Finely chop the garlic and the fresh ginger before placing into a bowl and adding the remaining marinade ingredients.
  3. Message the marinade into the meat before tipping into a sealable food bag and leaving in the fridge overnight to marinade.
  4. Peel the potato and sweet potato and cut into 2-3cm cubes. Put the potatoes into a pan of cold, salted water and on a high heat bring to the boil. Lower the heat to a simmer and cook for around 5 minutes, until the potatoes start to soften. In a colander drain the potatoes.
  5. Slice the onions and cut the spring onions into rough chunks. Roughly chop the red and green chillies. With the green peppercorns, run your finger along the stick to separate them before mixing all the ingredients together in a small bowl.
  6. With your wok, place the marinated meat at 12 o’clock followed by the onion, spring onion and chillies and lastly the sauce, clockwise around the plate.
  7. Fill one-third of the wok with vegetable oil for deep frying. Once the oil is hot enough, deep-fry the potatoes for 7-8 minutes until they have turned golden and crispy and remove from the wok and drain on a plate covered with kitchen paper.
  8. Heat 5 tablespoons of vegetable oil in the wok on a high heat, until it begins to smoke. Place the meat into the hot oil, frying the meat for only 30 seconds to a minute before removing onto a plate with kitchen paper to soak up the excess oil.
  9. Pour the remaining oil into a bowl and place the wok onto the heat again. When the wok begins to smoke add the onion and spring onion and stir fry for 30 seconds before adding the chillies to fry for a further 10 seconds.
  10. Pour the sauce into the wok, re-adding the meat and stir-frying for a further 30 seconds. Add the crispy potatoes and toss the wok 3-4 times until the sauce is covering them.
  11. You can serve your meal in a large bowl, allowing people to help themselves.