Sizzling Black Pepper Steak Recipes

SIZZLING BLACK PEPPER STEAK

Sizzling Black Pepper Steak image

This is a close copycat of the Black Pepper Steak at Pepper Lunch. You really have to use the 3 tsp of cracked black pepper to approximate the taste but feel free to use 1-2 tsp if you serve this to children.

Provided by Sueisabel

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

40 ml honey
40 ml soy sauce
40 ml oyster sauce
500 g steak, sukiyaki cut
1/4 teaspoon garlic powder
3 teaspoons cracked black pepper
2 tablespoons butter
cooked rice
2 garlic cloves, minced
1/2 small onion, minced
300 g corn kernels
1 tablespoon butter
green onion (to garnish)

Steps:

Cook the rice.
Prepare the Brown Honey sauce by mixing the honey, soy sauce, and oyster sauce in a small sauce pan. Bring to a boil and simmer for about 5 minutes. Set aside. Note: This is best prepared ahead of time to fuse in the flavors. The leftover sauce will be used as a dipping steak for the steak.
Combine the cracked black pepper and the garlic powder in a small bowl. Spread this mixture on both sides of each steak and press to stick.
Heat 2 T butter on a wok or large frying pan. Add the steak. After a minute, add 2 T of the Brown Honey Sauce. Remove from pan.
Add garlic and onions to the leftover drippings in the pan. Add the cooked rice. Mix well to coat the rice grains. Add 1 T Brown Honey Sauce. Add corn. Add butter. Continue to mix and stir until the rice is heated through. Garnish with chopped green onions.
Serve steak and rice on a sizzling plate if available . Use the leftover Brown Honey Sauce as a dipping sauce for the steak.
Note: Sukiyaki cut steak is steak cut thinly. I try to use rib-eye steaks for this recipe.

Nutrition Facts : Calories 508.8, Fat 33.2, SaturatedFat 15, Cholesterol 107.9, Sodium 1145.7, Carbohydrate 28.2, Fiber 2.5, Sugar 8.7, Protein 26.9

BLACK PEPPER BEEF AND STIR-FRY

Black Pepper Beef and Stir-Fry image

My grandmother always said that if we ate vegetables of every color of the rainbow, we would stay as healthy as anything. This is the perfect way to ensure you get more than your five a day.

Provided by Food Network

Time 35m

Yield Serves 2-4

Number Of Ingredients 10

Ingredients

9 oz beef sirloin, fat removed and meat cut into 1/4-inch slices
1 tbsp of cornstarch
2 tbsps of peanut oil
1-inch piece of fresh ginger, peeled and grated
11 oz mixture of sliced snow peas, broccoli, sugar snap peas, baby bok choy, red cabbage, ribbons of carrot, and baby scallions
Dash of light soy sauce or to taste
1 tbsp of dark soy sauce
1 tbsp of light soy sauce
1 tbsp of Shaohsing rice wine or dry sherry
2 pinches of ground black pepper

Steps:

For the marinade: Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.
For the stir-fry: Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate. Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately.

SIZZLING STEAK AND ONIONS, (VIETNAM)

Sizzling Steak and Onions, (Vietnam) image

Make and share this Sizzling Steak and Onions, (Vietnam) recipe from Food.com.

Provided by Girl from India

Categories Chicken

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

675 g tenderloin or 675 g steak fillets, cut into 3/4 inch cubes
salt
1/2 teaspoon sugar
black pepper, coarsely crushed (I use 1 1/2 tsp)
3 cloves garlic, peeled and crushed
1 inch gingerroot, peeled and crushed
1 tablespoon dried lemon grass, soaked in warm water for an hour and drained or 1 tablespoon grated fresh lemon rind
3 tablespoons vegetable oil
1 large onion, peeled and cut into 3/4 inch cubes

Steps:

Combine the meat,salt, sugar, garlic, ginger, lemon grass/ lemon rind, black pepper in a bowl.
Rub the spices into the meat.
Marinate for 1 hour atleast.
Heat 2 tblsp oil in a cast iron pan till very hot (on high).
Add the onion and saute briefly till slightly brown but limp (for abt a min) Remove and sprinkle a little salt on them (I omit this as I do not like too much salt and DH then adds some to his plate) Heat pan again with the remaining oil in it.
Again when very hot put in the meat cubes in a single layer and cook on both sides (if you like it well cooked reduce heat to cook some more as the meat should not burn) Serve with the onions on top.

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