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Wednesday, September 14, 2011

Black Pepper Steak

By administrator / 25 comments »

One of my very first blogging friends is Bee from Rasa Malaysia. In the early days of the blog, we used to chat on the phone after my kids went to bed about the technical side of blogging — silly acronyms like SEO, PHP, CSS and HTML. Back then (I say “back then” like it was decades ago, but in reality it was just 4 1/2 years ago!) there weren’t a ton of plug-ins and support forums weren’t available for food bloggers. Wow, have we come a long way! 

She asked me to write the Foreword for her brand new book, Easy Chinese Recipes, it’s a beautiful book with simple recipes that you’d find at your favorite Chinese restaurant, like Shrimp Fried Rice, Kung Pao Chicken and Homestyle Chow Mein Noodles. I hope you enjoy this recipe for Black Pepper Steak from her book. ~Jaden

***

Hi all, I am Bee of Rasa Malaysia, a food blog about easy Asian recipes. I am extremely thrilled to be on Steamy Kitchen today, sharing a recipe from my cookbook “Easy Chinese Recipes.” Jaden and I met some four years ago

through our blogs; we also share the same publisher, Tuttle Publishing. I wanted to take this special opportunity to thank Jaden for writing the Foreword of the book and hervaluable advice when I was working on the project. Truth be told, I wouldn’t have done it if she didn’t tell me to “do it” when I got the offer!

Easy Chinese Recipes is a compilation of 80+ popular Chinese recipes: all-time favorites, Chinese takeout dishes, dim sum, dumplings, and more. Some recipes reflect my many travels in China and Hong Kong. Others are my interpretation of classic Chinese recipes, perfected through years of preparing them at home.

Black Pepper Beef is one of my favorite recipes in the cookbook as I love the combination of bell pepper and black pepper in Chinese stir-fries. These two ingredients, coupled with the right cut of beef—I like beef tenderloin, flank steak or flap meat—will often guarantee a successful dish. If you love the sweetness and slightly charred taste of caramelized onions, stir-fry the onions and bell peppers slightly longer before adding  the beef to the stir-fry. You will be rewarded with a richer flavored Black Pepper Beef. Enjoy! ~ Bee

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Black Pepper Steak

Servings: Serves 2 as a main dish with rice or 4 as part of a multicourse meal Prep Time: Cook Time:
Black Pepper Steak Recipe

Ingredients:

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
½ small green bell pepper, deseeded and cut into pieces
½ small red bell pepper, deseeded and cut into pieces
½ onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to tasteFor the Marinade
1 ½ teaspoons Maggi seasoning sauce
½ teaspoons soy sauce
½ teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar

Directions:

1. Marinate the beef with all the Marinade ingredients, about 15
minutes.
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat.
Stir-fry the beef until the beef is browned on the outside but still pink
inside. Dish out and set aside.
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry
the garlic and the ginger until aromatic, and then add the green bell
pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell
the aroma from the ingredients in the wok.
4. Transfer the beef back into the wok or skillet. Stir-fry until the
beef is cooked through and the center of the meat is no longer pink, about
1-2 minutes. Dish out and serve immediately with steamed rice.

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Categories: Asian Recipes, Chinese Recipes, Fast Recipes, Gluten Free Adaptable, Recipes, Seafood/Meats
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25 Responses to “Black Pepper Steak”

  1. Reply
    Angel Rodriguez — 9/14/11 @ 10:43 am

    Would it matter if I used Japanese rice wine or in other words sake in this?

    • SteamyKitchen replied: — September 14th, 2011 @ 12:09 pm

      Sure, that’s no problem!

  2. Reply
    Carol Schwaner — 9/14/11 @ 10:46 am

    Looked great. I ordered it. Thanks!

  3. Reply
    The Mrs @ Success Along the Weigh — 9/14/11 @ 10:58 am

    My heart just melted! I attempted something similar to this for the first time I made my boyfriend (now hubby) dinner when I was 17! This was before I knew how to not make a lumpy sauce! Can’t wait to surprise hubby with it!

  4. Reply
    Allyn — 9/14/11 @ 11:31 am

    Yum! Our favorite Chinese takeout place CLOSED while we were on our honeymoon and we are devestated.
    This will be a great recipe to help with some of the cravings.

  5. Reply
    David — 9/14/11 @ 12:50 pm

    Jaden,

    I ordered the book from amazon today. I hope it is as good as yours!

    Thanks for publishing this recipe.

  6. Reply
    Saif — 9/14/11 @ 12:54 pm

    Love both of your site (your’s & Bee’s). Yeah it is been while… I think, I am following the sites for 4 years now. You both helped us to cook the real Chisene food. Now the people around the world know how really good food looks like & taste like. Thanks to both you.

  7. Reply
    Jennifer @ Jane Deere — 9/14/11 @ 2:24 pm

    Wow! This pepper steak looks delish! I could just dive right in to that beautiful picture!

    Thank you for sharing such a personal story about your son’s health. We’ll be praying for Nathan!

  8. Reply
    Bev Weidner — 9/14/11 @ 7:13 pm

    Lick, lick, lick.

    Oh, hi!

  9. Reply
    cathj — 9/15/11 @ 6:35 am

    gotta try this.. yumm..

  10. Reply
    Faythe — 9/15/11 @ 6:54 pm

    This looks absolutely fabulous. I think I’ll substitute the oyster sauce, though. Or, do you think I could just leave it out entirely?

  11. Reply
    Bee | Rasa Malaysia — 9/15/11 @ 9:45 pm

    Yes, you can do without the oyster sauce, just use more Maggi seasoning.

  12. Reply
    rita — 9/17/11 @ 4:26 pm

    good to see that the ingredients are simple. meaning, i can buy them here in germany without costing me an arm and leg, and a pint of blood. i will surely try this one!

  13. Reply
    Chris — 9/17/11 @ 5:08 pm

    The black pepper steak looks phenomenal, Jaden! Simple and packed with flavor.

  14. Reply
    Miri Leigh — 9/18/11 @ 10:30 pm

    This looks delicious! Thanks for sharing :)

  15. Reply
    jules p — 9/19/11 @ 7:57 am

    Another great recipe. (Thanks Bee) It was so simple. And not an expensive meal to make. Thanks Jaden, for sharing this recipe.

  16. Reply
    Catherine — 9/20/11 @ 3:39 am

    Is there anything I can use instead of the Maggi sauce? I’m not sure I can find it in my country!

    • SteamyKitchen replied: — September 20th, 2011 @ 11:53 am

      Just use a bit more soy sauce

  17. Reply
    joey — 9/21/11 @ 5:19 am

    So nice to see Bee here! :) A combination of two sites I love! This looks delicious and I’m looking forward to finally getting Bee’s book this weekend :)

  18. Reply
    karen — 9/29/11 @ 1:18 pm

    love the recipe and website, i will come back here more often!!

  19. Reply
    Karriann Graf — 9/30/11 @ 9:39 pm

    Jaden….this looks awesome! Great served with rice or quinoa the perfect meal. I love Chinese food!

    Happy Cooking! ;)

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  22. Reply
    Sawyer — 9/14/12 @ 4:03 pm

    how can you make it really really spicy???

  23. Reply
    KeithAllin — 12/8/12 @ 2:14 pm

    Sawyer – you can add some chili garlic sauce. It is wonderfully hot and spicy. My favorite brand is Huy Fong foods hot chili garlic sauce.

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