The World Food Recipe Box
Allergens in bold
Shaoxing Wine Vinegar
Soy Sauce (gluten, soya)
Sesame Oil (sesame)
Crushed Ginger (sulphur dioxide and sulphites)
Vegetarian Stir Fry Sauce (gluten, soya)
Dark Soy Sauce (gluten, soya)
Per serving: Energy (kcal) 743 Fat 23g of which saturates 7g Carbohydrates 94g of which sugars 10g Protein 42g Salt 8.2g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Cantonese dishes tend to have a light touch when it comes to spices, which is why the level of black pepper used in this dish might seem surprising. But cooked in this intense stir-fry, the pepper is soothed somewhat and takes on a lingering, umami quality that draws out all the flavours of the beef. The origin of the dish is unknown— it may be a Hong Kong creation inspired by Western-style peppercorn sauces, or it may be a twist on a slightly milder pork dish from neighbouring Fujian province. Wherever it comes from, this iconic stir-fry favourite is now popular the world over.
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