Guest Post: Black Pepper Beef & Cookbook Giveaway! (CLOSED)
Those days when I first started blogging, it got me connected with people with like-minded, like Bee, who authors the wonderful Asian food blog of Rasa Malaysia. It was a pleasant surprise to get to know a Malaysian, through the world of food blogging. Though we live miles apart, it has been a great opportunity to know Bee, who comes from Penang, a place that is famous for its street food, which is really close to my hometown in Kedah. Bee, building off her passion, expertise and the avid following she has on her website, one of the most popular Asian food and cooking sites, today, Bee has brought us something delicious from her cookbook - Easy Chinese Recipes.
In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee’s all-time favorite dishes—the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia, such as Crispy Shrimp Dumplings, Kung Pao Chicken, Sweet-and-Sour Pork, Homestyle Chow Mein Noodles and Mongolian Beef. Her book is released in the UK on 10/09/2011, which can be purchased on Amazon UK and Book Depository. Let us welcome Bee today!
Hi all, I am Bee of Rasa Malaysia, a food blog about easy Asian recipes. A couple of months ago, Leemei invited me to write a guest post on My Cooking Hut. I told her that I wish to share a recipe in my cookbook “Easy Chinese Recipes” when the cookbook releases. Now that the cookbook is out, I am thrilled to share this Black Pepper Beef recipe with you.
I love the combination of bell pepper and black pepper in Chinese stir-fries. These two ingredients, coupled with the right cut of beef—I like beef tenderloin, flank steak or flap meat—will often guarantee a successful dish. If you love the sweetness and slightly charred taste of caramelized onions, stir-fry the onions and bell peppers slightly longer before adding the beef to the stir-fry. You will be rewarded with a richer flavored Black Pepper Beef.
Now back to my cookbook. Easy Chinese Recipes is a compilation of 80+ popular Chinese recipes: all-time favorites, Chinese takeout dishes, dim sum, dumplings, and more. Some recipes reflect my many travels in China and Hong Kong. Others are my interpretation of classic Chinese recipes, perfected through years of preparing them at home. If you like Chinese cooking or wish to expand your cooking repertoire, do check it out. Thank you and happy cooking!
Bee has also kindly offer to give away a signed copy of Easy Chinese Recipes! This giveaway is opened to all readers around the world. The winner will be randomly chosen. TO WIN, you can leave 4 comments, please read the following instructions:
1) Leave a comment on this post.
2) Tweet this post using the tweet button below, then leave 1 extra comment.
3) Share on Facebook, then leave 1 extra comment.
4) Like my Facebook then leave 1 extra comment.
You have until 30 September 2011, Friday, 23:59 BST. Good luck!
UPDATE (01/10/2011): I have randomly drawn the winner and I am happy to annouce that Nelly Rodriguez is the lucky winner! Congrats!
Black Pepper Beef
Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut
2 ½ tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
½ small green bell pepper, deseeded and cut into pieces
½ small red bell pepper, deseeded and cut into pieces
½ onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste
1 ½ teaspoons Maggi seasoning sauce
½ teaspoons soy sauce
½ teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar
1. Marinate the beef with all the Marinade ingredients, about 15 minutes.
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
4.Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.