Destination
Hong Kong
The story
Hak jiu syu zai ngau lau lap (literally "black pepper potato beef cubes") is a cha chaan teng lunchtime standard: diced beef fillet marinated in soy, oyster sauce and cornstarch, stir-fried hard in a screaming wok with cubes of fried potato, onion and green pepper, all tossed in a peppery black-pepper sauce built from cracked black pepper, soy, oyster sauce, sugar and a splash of Shaoxing wine. Served on a mound of white rice with a runny fried egg on top (optional but classic). Ordered at every Hong Kong tea café, from Tsim Sha Tsui to Sha Tin.
Method
Toss the diced beef with the soy sauce, Shaoxing wine, oyster sauce, cornstarch, sesame oil, sugar, ginger and pepper in a bowl. Mix well and set aside for 15 minutes.
Heat the deep-frying oil in a wide heavy pan to 175°C (350°F). Fry the potato cubes in batches for 4 to 5 minutes each, until deep gold and crisp on the outside. Drain on kitchen paper.
In a small bowl, whisk together the cracked pepper, oyster sauce, both soy sauces, Shaoxing wine, sugar and stock. Keep the cornstarch slurry separate.
Heat a wok or large heavy pan over high heat with 2 tbsp oil. When smoking, add the marinated beef in a single layer. Sear 60 seconds without moving, then toss for another 60 seconds until browned on all sides but still pink in the middle. Lift out and set aside.
In the same wok, add the onion and green pepper. Stir-fry over high heat for 90 seconds until slightly charred at the edges. Add the garlic and cook 30 seconds more.
Return the fried potatoes and seared beef to the wok. Pour in the black pepper sauce and toss to coat everything. Cook 1 minute, then stir in the cornstarch slurry to thicken. Cook 30 seconds more until glossy.
Spoon the beef and vegetables over mounds of white rice. Top each plate with a fried egg (runny yolk classic). Scatter with sliced spring onion. Serve immediately.
Tips
- Freshly cracked pepper, not pre-ground. The specific taste of this dish comes from coarsely cracked black peppercorns; pre-ground pepper is much finer and gives a flat, dusty finish. Crush the peppercorns in a mortar or with the base of a heavy pan just before cooking.
- Fry the potatoes first, on their own. Cubes of fried potato hold their shape in the stir-fry and give the dish its specific crunchy-soft texture. Boiling or roasting potatoes are substitutes but the fried version is what makes this a cha chaan teng dish.
- Sear the beef in a single layer, high heat. Crowding the wok drops the temperature and steams the beef instead of searing. Work in batches if your wok is small.
- Toss the vegetables briefly. The onion and pepper should keep some crunch; 90 seconds of hard stir-fry is right. Overcooked vegetables turn the dish soggy.
- The fried egg on top is the classic finish. A runny yolk breaking over the black pepper beef is what makes this a cha chaan teng lunchtime plate. Don't skip if you can help it.
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