Stir-fried beef with black pepper from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 118) by Kian Lam Kho and Jody Horton

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic stir-fried greens

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on December 15, 2024

    A bit too much sauce - I don't think I let it cook down enough, but the beef was already cooked through. Will make this again. Very flavourful.

  • Kduncan on October 31, 2018

    Pretty simple instructions. Double everything to have leftovers for lunch. Flavor was good. The biggest problem I have is with all recipes here - I never seem to reduce the sauce enough.

  • L.Nightshade on February 09, 2016

    I made the recipe just as written. When I mixed up the sauce, I thought it was going to be too much liquid, but it thickened up nicely and the dish was perfectly saucy. I loved the flavor of the sauce and crunch and bite of the slightly cracked peppercorns. Big return of flavor for a pretty easy stir fry. http://www.chowhound.com/post/february-2016-cotm-phoenix-claws-jade-trees-kian-lam-kho-1031589?commentId=9806626

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