Pepper Steak


Pepper Steak


Black Pepper Steak

1 lb. flank sirloin or filet steak, cut in ¼ inch slices

1 tablespoon Yamasa less sodium light soy sauce

1 teaspoon of rice wine

1 tablespoon cornstarch

½ teaspoon black pepper


¼ cup Yamasa less sodium light soy sauce

1 tablespoon ginger grated

1 garlic clove chopped

2 tablespoons fish sauce

1 tablespoon rice wine

½ cup unsalted beef stock

2 teaspoons black pepper

¼ teaspoon sugar

1 tablespoon cornstarch

1 tablespoon oil

½ onion chopped large

1 red bell pepper chopped large

½ lbs. sugar snap beans

¼ cup of water

1 tablespoon sesame seed oil

3 cups brown rice or 1 lb. whole-wheat spaghetti

1 tablespoon sesame seeds garnish


In a bowl mix soy sauce, rice wine, cornstarch, and black pepper. Then add steak and let sit for 15 minutes.

In a bowl mix soy sauce, ginger, garlic, fish sauce, rice wine, beef stock, black pepper, sugar, and cornstarch, set to the side.

Heat a skillet over high heat, add oil and once smoking add beef and cook for 1 minute on each side then sit to the side. Reduce heat to medium-high and add onion, bell pepper, and sugar snaps, cook for 1 minute constantly stirring (if you notice vegetables sticking add 2 tablespoons of water) add beef then add sauce, once sauce comes to a boil. Cut off heat, stir in sesame seed oil and serve over rice or pasta and garnish with sesame seeds


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