Black Pepper Beef


2 lbs. beef, cut into thin strips or 1-inch cubes
1 Tbsp. white vinegar
1 Tbsp. soy sauce
1 Tbsp. sugar
1 Tbsp. vegetable oil
2 tsp. black pepper
1 1/2 cups water
2 Tbsp. vegetable oil
3 beef bouillon cubes, crumbled
2 cups boiling water
4 medium carrots, sliced
1 cup onion, chopped
1/4 tsp. ground ginger
1 can cut green beans (14 oz. or 19 oz.)
1 1/2 Tbsp. cornstarch
2 Tbsp. water


Combine vinegar, soy sauce, sugar, oil, black pepper and water in a large bowl. Add beef. Mix. Marinate for 20 minutes.

Heat remaining oil in a frying pan. Take meat from marinade and brown.

Dissolve bouillon cubes in boiling water in a large saucepan. Add beef. Cover and bring to a boil. Reduce heat and simmer for 1 hour. There should be enough liquid if it is simmered slowly. Check once or twice and add more water if needed.

Add carrots, onion and ginger. Return to simmer. Cook until meat and carrots are tender, about 30 more minutes.

Add green beans. Stir until heated through.

Mix cornstarch with remaining water. Pour into meat mixture. Stir until it boils and thickens.


Note: some people don't like beans. So you can omit them, but add 2 bell peppers that have been sliced to the recipe when you add the onions and carrots.

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