Sizzling Black Pepper Steak |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
40 ml honey |
40 ml soy sauce |
40 ml oyster sauce |
500 g steak, sukiyaki cut |
1/4 teaspoon garlic powder |
3 teaspoons cracked black pepper |
2 tablespoons butter |
cooked rice |
2 garlic cloves, minced |
1/2 small onion, minced |
300 g corn kernels |
1 tablespoon butter |
green onion (to garnish) |
Directions:
1. Cook the rice.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve steak and rice on a sizzling plate if available . Use the leftover Brown Honey Sauce as a dipping sauce for the steak.
7. Note: Sukiyaki cut steak is steak cut thinly. I try to use rib-eye steaks for this recipe.
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