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How To make Beef In Pepper Sauce
1 1/2 pounds Boneless beef sirloin -- trimmed of fat and c
-1 -inch long strips 2 Red bell peppers
one
chopped and one :
cut into 1/2-inch st 1 Jalapeno pepper seeded and
2 Garlic cloves :
halved
1/4 cup Dry white wine
3/4 tablespoon Minced fresh ginger
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Ground turmeric
1/4 teaspoon Ground cardamom
2 to 3 drops hot sauce like
1 tablespoon Butter or margarine
1 tablespoon Oil
1 medium Onion :
chopped
Hot cooked rice or pita -- bread
Place the chopped red pepper, jalapeno, garlic, wine, ginger, salt, pepper, turmeric, cardamom, and Tabasco in a blender on medium-high speed until smoothly blended.
Heat the butter or margarine and the oil in a 12-inch skillet over medium-high heat until hot. Add the beef and cook until most of the liquid has been rendered and meat is browned on all sides, about 3 to 4 minutes. Remove the beef and keep warm.
Add the onion and red pepper strips to the skillet and cook until wilted, about 3 minutes. Return the beef to the skillet and add the blender mixture. Heat to boiling, then reduce the heat and simmer uncovered until the beef is hot and the sauce is slightly thickened. Serve over rice or stuffed into pitas, with rice on the side.
Source: "In the Kitched With Bob", by Bob Bowersox, 1994. Hearst Books.
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How to Cook Creamy Pepper Sauce for a Scotch Fillet Steak (Sauce au Poivre)
In this episode, we are going to cook a Creamy Pepper Sauce for your choice of steak.
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How To Make Peppercorn Sauce | Cookery School | Waitrose
Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.
Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.
We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard
Click here to view the full recipe |
Click to learn how to cook the perfect steak |
Click to learn how to make triple-cooked chips |
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I’ve shared this recipe so many times… | shaking beef - Bo Luc Lac
SHAKING BEEF | BO LUC LAC⤵️
MARINADE
2 lbs beef, cubed. I used ribeye
A lot of minced garlic (like 10 cloves)
3 TBSP oyster sauce
2.5 TBSP low sodium soy sauce
1/2 tsp fish sauce
3 TBSP oil of choice- I used vegetable
2.5 TBSP sugar
1 tsp black pepper
ADDITIONAL INGREDIENTS
2 TBSP butter
3 bell peppers, any color
1. Combine all of your ingredients listed under marinade and marinate at least 10 mins at room temp (or over night but in the fridge)
2. Then on a skillet with some heat, cook/ sear your beef. About 1 minute each side (2 mins total). I cooked mine in 2 batches
3. In the same skillet after everything is seared, sauté onions for 2 minutes.
4. Then add bell peppers and cook for another 2 minutes
5. Then add your beef back in along with 2 TBSP salted butter. Cook until butter is half way melted. Then turn off heat & continue mixing untold butter is all the way melted
6. Serve with rice, fried egg, and salt, pepper lime dip
7. Bonappetitties
I made Pepper Lunch’s beef pepper rice and it was AMAZING!