Black Pepper Beef
Most of the time I don’t follow recipes, I use them as guidelines.
I’m not a big fan of taking measurements, everything is eye balled, tasted and adjusted. It would be wonderful if everyone learned to cook this way, through the power of your own taste bud. Besides, everyone has different tastes, I like things with lots of vinegar so I always add more, some people want more salt or spice. Adjust everything to your own taste buds and you don’t really need to follow a recipe, use it as an ingredient list, not an exact formula.
For this black pepper beef I managed to take measurements and take notes on it.
This dish is slightly spicy, not the same way a chili sauce is, it doesn’t burn your tongue or nose, it’s an all around body warming heat. With the addition of a bit of white pepper it picks up the warmth and adds an additional layer of flavor to the dish that then is balanced with some sugar and a little vinegar. The garlic and ginger are back notes but are an important part to the dish, as are the onions and bell peppers; I like to keep the peppers al dente to add texture to the dish.