Black Pepper-Scented Beef Recipe

7 oz./200 g beef, cut into thin strips (P1)

1/2 onion, peeled and cut into thin strips according to P2

7 oz./200 g carrot, cubed

3.5 oz./100 g cauliflower, cubed

A: Proper quantity of salt and MSG to taste, 1 tbsp.light soy sauce, 1 tbsp.minced garlic, 1 tbsp.cornstarch, 1/4 tbsp.sodium carbonate, 1tbsp.vegetable oil

B: Proper quantity of salt and MSG to taste，1 tbsp. ground black pepper

1. Gently combine the beef strips with seasoning A in a bowl, let marinate for at least 30 minutes before cooking.

2. Heat the wok with 1 tbsp.vegetable oil, add the beef, stir fry over medium heat, breaking up the lumps, until the meat turns white. Then set aside for later use.

3. Use the remaining oil to stir fry the onion strips, carrot and cauliflower cubes, about 2-3 minutes, then add the beef strips back into the wok, stir in seasoning B as you stir fry, keep cook over medium heat for a further 1-2 minutes, or until cooked (P3).

4. Remove from the wok to a plate, serve immediately.