Sizzling Black Pepper Beef

In this particular recipe black pepper is extensively used but this does not imply to get a dish too spicy or hot. Black pepper is a spice that has a very specific sweet scent and that's what we're looking for here to go with the beef. The pepper must not be too crushed, it must be coarse. Use one or two short pulses with a coffee grinder to get it. Do not use black pepper powder.

Baking soda is a trick used by many restaurateurs to tenderize the beef meat. However, do not forget to RINSE the meat after letting it marinate. You will also carefully drain it. At the time of cooking, the oil to pour the ingredients in must be very hot, almost smoking.

The hot plate used for the final presentation is optional, it is used to keep the dish hot on the table. But also it makes the recipe a little spectacular and awakens all the appetites: your guests hear the beef grilling, they see it smoking and the perfumes spreading. Eat immediately with Thai fragrant rice and homemade vegetables pickles. Bon appétit.