Ingredients: |
Ingredients: Marinade:
1 tablespoon soy sauce
1 tablespoon Sake or Masala wine
1 tablespoon cornstarch
Sauce:
1/2 cup beef broth
2 tablespoons soy sauce
2 tablespoons Sake or Masala wine
1 tablespoon cornstarch
2 teaspoons brown sugar
1-1 1/2 teaspoon coarsely ground black pepper
1/8 teaspoon salt
Stir fry:
1-pound sirloin (or any) sliced against the grain into 1/4-inch (5-mm) thick pieces
2 tablespoons sesame oil
1 teaspoon minced ginger
2 cloves garlic, minced
1 med white onion, chopped
1-2 bell peppers, chopped
2 portobello mushrooms
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Directions: |
Directions:- Combine steak, soy sauce, wine, and cornstarch in a medium-size bowl. Gently mix by hand until the beef is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes or over night in the fridge
- Combine all the sauce ingredients in a small bowl. Mix well and set aside.
- Cut the ginger, garlic and vegetables.
- Add the ginger and garlic to a small bowl.
- Add the onion and all the chopped pepper to another bowl.
- Heat 1 tablespoon of oil in a nonstick skillet (or a wok) over medium-high heat. When oil is hot, add the steak.
- Arrange the beef into a single layer. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the beef cook until both sides are browned but still a bit pink inside. Remove and set aside.
- Add the remaining tablespoon of oil into the same skillet and turn to medium heat.
- Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Cook for 20 seconds.
- Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir and cook until the sauce thickens enough to coat the back of a spoon, a few seconds.
- Add the cooked beef back in. Stir a few times to coat everything with the sauce.
- Serve hot with steamed rice or on top of noodles. |
This recipe for Black Pepper Beef is from