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.
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed 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
BLACK-PEPPER HONEY STEAK
Categories Beef
Number Of Ingredients 7
Steps:
- 1. Combine the wine, honey, garlic and pepper in a shallow dish, add the steak and turn to coat both sides with the mixture. Let stand at room temperature while you set up the rest of the meal. 2. High heat is needed here to get a good sear. Prepare a charcoal grill for direct grilling or preheat a gas grill set for high heat. Oil the grate. 3. Remove the steaks from the marinade and pat dry. Arrange the steaks on the hot grate and sprinkle with salt to taste. Grill for 4 to 6 minutes. Turn the steaks over using tongs (don't use a fork; poking the meat releases the flavorful juices), sprinkle with salt and more black pepper, and grill the second side for about the same amount of time, or to desired doneness. The best way to make sure the steak is done to your liking is to insert an instant-read thermometer into the thickest part of the meat, not touching bone. Let steak rest a few minutes before serving.
BLACK PEPPER BEEF AND CABBAGE STIR-FRY
Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don't be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you're ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.
Provided by Sue Li
Categories dinner, quick, weeknight, steaks and chops, vegetables, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.
- Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.
- Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.
- Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.
BLACK PEPPER HONEY
A sweet and savory topping for hot biscuits from Southern Living. They recommend serving on mini ham biscuits..I just slathered butter on hot biscuits and drizzled some of the honey mixture on top.
Provided by Snow Pea
Categories Low Protein
Time 2m
Yield 1/2 cup honey spread, 4 serving(s)
Number Of Ingredients 3
Steps:
- Stir together all ingredients in a small bowl until blended.
Nutrition Facts : Calories 131.7, Sodium 7.1, Carbohydrate 35.7, Fiber 0.4, Sugar 34.8, Protein 0.2
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