Secret Black Pepper Beef Skewers

Name: Secret Black Pepper Beef Skewers
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g beef; 2 pcs Bell peppers; A pack Roast Beef Marinade; 4 slices Sliced ginger; 30g onion; 1 egg; 15ml water; Some Black pepper; Some Salad oil

by doris warm

5.0 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

3

Don't know what to eat at home on the weekend? [Black Pepper Beef Skewers] Amway here for you. The attractively-colored beef and brightly colored peppers are soft and tender with a bite, not to mention how delicious it is. If you are used to lamb skewers, you might as well make an oven version of beef skewers with black pepper at home. It must have a special flavor! Back then, when the kitchen was busy at night, it’s better to use the moldy oven that was idle to help. The colorful [Black Pepper Beef Skewers] is not only the children’s favorite, but may also become the focus of the dining table~

Ingredients

Secret Black Pepper Beef Skewers

1. Prepare the ingredients

2. Beef slices, onion shreds, ginger slices, colored peppers cut into cubes for later use

3. Pour half a pack of beef marinade, half a pack of red oil, one egg, sliced ginger, shredded onion and water into a bowl, and mix into a paste

4. Pour the beef and stir well, marinate for more than 1 hour

5. Wash the bamboo skewers and soak in water so that the skewers are not easy to stick when baking

6. The order of skewers, a piece of beef, a piece of bell pepper

7. Before grilling, apply a thin layer of oil to the skewers

8. Spread tin foil on the baking tray, preheat the oven, and bake at 220 degrees for 15 minutes

9. Take it out halfway and turn it over, sprinkle with crushed black pepper, and bake it for about 5 minutes.

Tips:
1 What I have used today is the secret marinade for roast beef. For marinated beef, it is recommended that you marinate it for more than 1 hour, so that the beef can fully taste and taste better.
2 If you don't have a grinding bottle, you can fry the black peppercorns first, let it cool, and crush it with the back of a knife.