Blackpepperhoneysteak Recipes
CHINESE PEPPER STEAK
A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.
Provided by Kim Wilson
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Slice the steak into 1/2-inch thick slices across the grain.
- Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
- Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g
HONEY AND BLACK PEPPER STEAK
Another one of the quick and delicious meals I would rather make than buy expensive take aways. We reduced the amount of pepper from the original recipe, so feel free to add more if YOU wish.
Provided by JustJanS
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a wok until very hot, then add half the oil, swirling to coat.
- Fry the beef in batches for about 3 minutes each batch or until browned.
- Reheat the wok, and add the rest of the oil, and stir fry the onion and peas until softened.
- Remove.
- Add the honey, sauces and pepper, bring to the boil and simmer for about 3 minutes to reduce and thicken a little.
- Return the meat and vegetables to the wok, and toss for about 3 minutes to heat and combine.
- Serve at once over rice.
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
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