CHINESE BLACK PEPPER BEEF
Chinese style black pepper and beef stir fry
Provided by Elaine
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings including soy sauce, oyster sauce, pepper, sugar, Chinese cooking wine and cornstarch for 15 minutes. Mix in sesame oil just before start frying.
- 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. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt. Return beef strips back. Mix well. Spread freshly ground black pepper.
- Serve hot with noodles or steamed rice.
Nutrition Facts : Calories 285 kcal, Carbohydrate 12 g, Protein 21 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 713 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BLACK PEPPER BEEF
Hei Jiao Niu Liu (黑椒牛柳), or Black Pepper Beef, is a fast, easy stir-fry made with beef, onions, and peppers seasoned with oyster sauce and loads of black pepper. My take on this Chinese classic features big juicy chunks of steak, which gives the dish more substance and a bold, beefy taste.
Provided by Marc Matsumoto
Categories Entree
Time 14m
Number Of Ingredients 11
Steps:
- Put the black peppercorns in a mortar and use a pestle to crack the peppercorns coarsely. If you don't have a mortar and pestle, put the peppercorns in a freezer bag, and use a rolling pin to crush them.
- In a bowl, whisk the oyster sauce, Shaoxing, soy sauce, sesame oil, and most of the black pepper (saving a little to garnish). Add the potato starch and mix that in until there are no lumps left. Stir the beef in, to coat evenly and let it marinate while you prepare the vegetables.
- Once all the prep is done, heat a frying pan over medium-high heat until hot. Add the vegetable oil, and then use tongs to add the beef in a single layer. Try to leave as much of the marinade in the bowl as possible.
- Fry the beef on one side until golden brown, and then flip each piece and fry the second side until browned.
- Dump the onions, bell pepper, and garlic into the pan and turn the heat to high. Stir-fry, tossing the contents of the pan periodically to ensure everything cooks evenly.
- When the onions become translucent, add the remaining marinade and toss everything together until the black pepper beef is shiny and evenly coated with sauce.
- Serve with rice and garnish with the remaining black pepper (to taste).
Nutrition Facts : Calories 428 kcal, Carbohydrate 11 g, Protein 23 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 502 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SIZZLING STEAK WITH SHALLOT MARINADE
This delicious marinade adds a sweet, fragrant piquancy to the traditional dish
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 18m
Number Of Ingredients 4
Steps:
- Put the steak in a shallow dish and sprinkle with the shallots, vinegar, oil, sea salt and ground black pepper. Rub over the meat with your hands. Leave for at least a hour, or overnight in the fridge.
- Heat a griddle pan or barbecue. Cook the steaks for 3-4 mins on each side until well browned. Transfer to a board, cover with foil and rest for 5 mins.
- Serve thinly sliced with new potatoes and salad, or in tortillas, with lettuce, avocado and soured cream.
Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 53 grams protein, Sodium 0.3 milligram of sodium
BLACK PEPPER SAUCE
This black pepper sauce recipe is kind of like gravy and great to serve with meats such as steak, chicken chop and pork chop. However, it is not creamy like peppercorn sauce.
Provided by Tracy O.
Categories sauce
Number Of Ingredients 10
Steps:
- Minced garlic
- Cut onion into small pieces
- After that, add 1 can of beef broth, 2 tablespoons of soy sauce, 1/2 tablespoon of worcestershire sauce, 1/2 tablespoon of brown sugar, 2 tablespoons of flour and 3/4 teaspoon of black pepper in a container and mix them well.
- Add 1 tablespoon of vegetable oil into non-stick pan and stir fried minced garlic and chopped onion for a little bit. And, add 1/8 teaspoon of salt.
- Pour the mixture into the pan and let it cook and simmer for 5-10 minutes. Keep stirring the sauce until it's thicken.
Nutrition Facts : Calories 76 kcal, Carbohydrate 8 g, Protein 3 g, Fat 4 g, SaturatedFat 3 g, Sodium 1003 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SIZZLING STEAK AND ONIONS, (VIETNAM)
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
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.
SIZZLING BLACK PEPPER STEAK
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
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
SIZZLING STEAK FAJITAS
A blend of A.1. Original Sauce and chunky salsa makes a smoky, savory marinade for flank steak in this simple recipe for fajitas.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Blend steak sauce and salsa. Place steak in glass dish; coat with 1/4 cup of the steak sauce mixture. Cover. Refrigerate 15 minutes to 1 hour to marinate, stirring occasionally.
- Cook onion and green pepper in oil in large skillet on medium-high heat 3 minutes or until tender. Remove with slotted spoon; reserve. Cook and stir steak in same skillet 5 minutes or until cooked through. Add remaining steak sauce mixture, onion and pepper; cook until heated through.
- Place steak mixture in tortillas; wrap. Serve with fajita toppings, if desired.
Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
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