A riff on Cantonese black pepper beef with added carbs! And brocc!
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| Barrelling through a tableful of Cantonese delights with a pal this past weekend got me thinking about black pepper beef. I’d boarded the peppercorn train thanks to this devilled sauce, and I wanted MORE, which thankfully is the exact purpose of this Supersize Me! newsletter. Like a secret station at the end of a long, dark tunnel*, this is where we alight for a double dose of fun. I wanted to eat steak because, as mentioned, I’m in the market for treating myself. Not *too* much though, because: money. I actually wanted bavette but was unable to find any, so I ended up with a modest piece of sirloin instead. One with a good bit of marbled fat running through it, for that luxurious depth of flavour like rich salted butter and the greenest spring grass. ... Continue reading this post for free in the Substack app | |
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