Whisk together in a bowl the cornstarch, rice wine, lime juice, black pepper, soy sauce, ginger and garlic. Add the beef and toss to coat well. Let marinade for at least 4 hours or overnight in the fridge. In a large pan or wok, heat the sesame oil and 1 tbsp canola oil until hot. Add the beef reserving the marinade and stir until browned. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown. Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness. Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. In a medium bowl mix together the ground beef, pork, egg, parmesan cheese, bread (squeeze out an excess milk and break into crumb size pieces), salt, pepper and parsley. Form the mixture into 12 equal size meatballs. In a medium pan add 1 tablespoon of oil and brown the meatballs, turning to brown on all sides. Remove from heat. Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in. Fry garlic until aromatic. Vay Tiền Trả Góp Theo Tháng Chỉ Cần Cmnd Hỗ Trợ Nợ Xấu.

beef in black pepper sauce recipe