Savory Black Pepper Beef
Rice Cake Stir-Fry

Tender, marinated beef slices and chewy rice cakes come together in this savory stir-fry. Tossed in a rich, buttery black pepper sauce, it makes for an irresistible and quick weeknight dinner.

Ingredients

• 100 g thinly sliced fatty beef
• 10 ml light soy sauce (divided)
• 10 ml mirin (divided)
• 3 ml dark soy sauce
• 8 g oyster sauce
• 8 ml huadiao wine
• 1 pinch matsutake fresh seasoning
• 1 tsp starch
• 200 g rice cake sticks
• 1 small piece butter
• to taste scallions, ginger, and garlic
• to taste black pepper
• to taste sea salt
• to taste white sugar
• optional chopped green onions

Instructions

1. 1Prepare the Beef

   

   Prepare 100g of thinly sliced fatty beef on a wooden cutting board, gently separating the slices before transferring them to a bowl for marinating.

   Tip: Ensure your cutting board is clean and secure before working with meat.
2. 2Marinate the Beef Slices

   

   Place the sliced beef into a bowl and pour in light soy sauce, mirin, black pepper, sea salt, and white sugar. Allow it to marinate for about ten minutes.

   Tip: Ten minutes of marination helps the meat absorb a foundational flavor and gives it a nice base color.
3. 3Prepare the Black Pepper Sauce

   

   Combine light soy sauce, mirin, dark soy sauce, oyster sauce, huadiao wine, matsutake fresh seasoning, white sugar, black pepper, sea salt, and a small spoonful of starch in a bowl, stirring well.

   Tip: Mix the sauce thoroughly in advance so the starch dissolves evenly without clumping.
4. 4Boil the Rice Cake Sticks

   

   Put 200g of rice cake sticks into a pot of boiling water and boil them until they float to the surface and just begin to soften.

   Tip: Keep an eye on the rice cakes so they do not overcook and become overly mushy in the boiling water.
5. 5Stir-Fry the Marinated Beef

   

   Heat oil in a pan over medium heat, add the marinated beef slices, and stir-fry until the single-sided color changes, then flip to brown both sides.

   Tip: Stir-fry until the beef develops a charred brown finish and some fat begins to seep out, then remove it from the pan.
6. 6Sauté the Aromatics

   

   Using the remaining base oil in the pan, stir-fry scallions, ginger, and garlic before returning the beef to the pan.

   Tip: Sautéing the aromatics releases their essential oils into the residual oil, building a rich flavor base.
7. 7Return Beef and Add Butter

   

   Return the previously cooked beef slices into the pan with the aromatic vegetables, and add a small piece of butter to infuse the sauce with a rich milky aroma.

   Tip: Adding butter at this stage adds a glossy sheen and a smooth, creamy depth to the sauce.
8. 8Add Rice Cakes and Water

   

   Add the boiled rice cake pieces into the pan along with the beef and aromatics, pour in a small amount of boiling water, and toss everything together over high heat.

   Tip: Ensure the water is boiling so it doesnt drop the pan temperature abruptly when added.
9. 9Pour Black Pepper Sauce

   

   Pour the prepared black pepper sauce evenly over the rice cakes, beef, and aromatics in the pan, and continue to stir-fry over high heat until the sauce coats everything.

   Tip: Stir continuously after pouring the sauce to prevent burning and ensure even coating.
10. 10Garnish and Finish

    

    Once the sauce has thickened and coated the ingredients completely, sprinkle a handful of freshly chopped green onions over the stir-fry to finish the dish before serving.

    Tip: Add the green onions right at the end of cooking to maintain their vibrant color and fresh crunch.

Storing & Reheating Leftovers

Burn It Off

Frequently Asked Questions