- Meat and poultry
- Cuts of beef
Fancy a steak but watching the pennies? This substitute made with lean steak mince is equally as delicious with a velvety sauce made with green peppercorns, brandy and cream. This dish always goes down well.
Kent, England, UK
1 person made this
- 500g lean steak mince
- 1 shallot or small onion, minced
- salt and pepper
- 1 teaspoon mixed herbs
- a few drops Worcestershire sauce
- 1 tablespoon vegetable oil
- 3 tablespoons green peppercorns (see note)
- 1/2 wine glass brandy or whiskey
- 3 drops Tabasco® sauce
- 150ml double cream
- 1 knob butter
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Begin by making patties. This can be prepared up to 30 minutes to 24 hours in advance. In a mixing bowl, combine the mince, shallot, salt, pepper, herbs and Worcestershire. Mix well then shape into 4 burgers. Flatten down slightly with the palm of your hand. Put onto a plate and cover with cling film. Put into the fridge to firm up.
- When ready to cook, heat a large, heavy based frying pan with the oil on high heat. Add the burgers and seal quickly on both sides. Turn the heat down to medium to low. Cook until how you like it. Slightly pink in the middle is my preference.
- Remove burgers to a warm plate. Turn the heat down and add the peppercorns. Cook for a few minutes, stirring constantly. Add the brandy and Tabasco. Cook for a minute. Turn the heat right down and add the cream. Mix well and reduce slightly. Just before serving stir in a knob of butter.
Green peppercorns: Use the peppercorns found in small jars in brine. The best ones I have found are the ones purchased in France. The ones in the UK are nice, too, although you may have to scout for a good brand as some are a little too vinegary.
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Test Kitchen confession: We're having a torrid affair with steakhouse food. From wedge salads to rubs to a highfalutin take on the loaded baked potato, we find immense satisfaction in these steak-and-potato stalwarts. Our senior food editor crafted a steak sauce with this in mind, blending a charred red bell pepper with a myriad of beef boosters such as Worcestershire, molasses, ginger and allspice. Puréed and slicked across most any cut, it's yet another way to bring the steakhouse home.
Pepper Steak Recipe
I used to think that pepper steak is a Chinese dish but searching for the authentic recipe, I realized that there is no Chinese dish with this name! It’s a Chinese American dish that’s modified a few times and has more than one version.
Let’s talk about the Steak. So, you have a favorite Steak cut, and you like it cooked either medium, medium-rare, or well done, right? I enjoy Steak too, and my favorite cuts are Rib Eye and Chuck, and I love my Steak juicy and tender, but also safe to store.
Let’s not fight over how to cook Steak none of us will win everyone likes his Steak prepared in a certain way. In the USA, Canada, Australia, and Europe, the Steak is cooked for few minutes and then consumed. But I also have an audience from different parts of the world where they prefer the steak/meat to cook until tender. I plan to please both sides!
In this post, I will share my way of making pepper steak, I cook the meat a little longer, but it stays tender even when reheated. I will also share how to cook pepper steak in minutes for those used to cooking Steak in a shorter time on high heat.
Pepper Steak is a delicious stir fry dinner that you will love to make for your family, and with all the tips and suggestions below, I’m sure that you can easily add your touch to it. Although it is called pepper steak, you can replace beef with chicken or fish the only difference is cooking time, keep the measurements and ingredients the same.
More on how to cook this dish using white meat below!
How to Serve Pepper Sauce for Steak
- Pour sauce on the center of the steak.
- Another option is to soak your favorite bread slice into the sauce and serve with steak.
- The bread will absorb all the flavor of the sauce and would taste divine with steak.
- Serve with French fries, grilled potatoes, or mashed potatoes.
- You can also enjoy this sauce with grilled chicken burgers, bacon, sauteed onions, and mushrooms.
In a nutshell, you will find my recipe the most delicious and easy to make. Must give it a try and appease your loved ones with your finger-licking food every time exclusively from She Kitchen.
Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.
Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm.
For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley.
Divide the steaks between plates, pour over the sauce and serve.
The sauce can be made up to a day ahead, covered and kept in the fridge. You can just cook two fillet steaks and halve the sauce recipe for a special dinner for two.
The steaks can be cooked in advance and reheated just before serving. Once cool, cover and keep in the fridge for up to 12 hours. Reheat on a baking tray with a knob of butter on top in an oven at 220C/200C Fan/Gas 7 for 6 minutes.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I&rsquom happy to help. If you enjoy this recipe, I hope you&rsquoll leave a comment with some STARS. Also, please share it on social media. Don&rsquot forget to tag us at #ChiliPepperMadness. I&rsquoll be sure to share! Thanks! &mdash Mike H.
Easy creamy pepper sauce
How do I like my steak, you ask (ok maybe you didn’t but just humour me..)? Rare to medium rare and covered with sauce, is the answer. I LOVE steak. Juicy, a little charred and *just* cooked. But if there’s not a sauce on my steak, forget about it. I need a little lick of seasoned butter, a reduction of sorts or a creamy sauce to pull it all together for me. And this pepper sauce recipe for steak is just perfect.
The joy about this easy pepper sauce is that it literally takes no more than 20 minutes to make. I don’t add any flour/corn starch to the sauce and allow the sauce to reduce to thicken simply because it’s less faff and makes it gluten free/low carb as well.
How to make pepper sauce:
The key to getting the most “pepperiness” from your peppercorn sauce is to toast the pepper gently with the onion and garlic before adding the cream. Just don’t take a deep whiff because you will sneeze for days (believe me, I learned the hard way).
Fresh thyme, bay and a squeeze of lemon add all the right flavours and you’re done. It’s the kind of sauce I could eat by the spoon, and I do. Often. It’s just SO good!
CAN I ADD OTHER VEGETABLES?
Chinese Pepper Steak is named for its two main ingredients – bell peppers and steak- so essentially you need bell peppers in order to make “Pepper Steak.” That being said, if you don’t have bell peppers on hand you can still make a steak stir fry – just don’t call it Pepper Steak 😉. You can also swap one of the bell peppers for other vegetables.
If using other stir fry vegetables, you can mix and match based on what’s in your fridge, your favorites, what’s in season or what’s on sale such as:
- Bean sprouts (popular addition)
- Snow Peas
- Snap Peas
- Baby corn
- Cabbage (green or red)
- Bok choy
Find the most delicious recipes here
1. In a large skillet cook sweet peppers, onion, and garlic in hot oil about 4 minutes or until vegetables are crisp-tender. Remove vegetables from skillet with a slotted spoon.
2. Season meat with salt and pepper. Place meat in the skillet. (Add more oil, if necessary.) Cook over medium-high heat about 4 minutes on each side or until desired doneness (145 F for medium rare to 160 F for medium). Transfer the meat to a serving platter, reserving drippings in the skillet. Keep warm.
3. For sauce, carefully add beef broth and oregano to reserved drippings. Bring to boiling. Boil gently, uncovered, over medium heat for 2 to 3 minutes or until broth is reduced to 1/4 cup, scraping up crusty browned bits in pan. Stir in the cooked vegetables and tomatoes. Heat through. Spoon over meat. If desired, serve with hot cooked rice.
This Steak and Pepper Pie works really well when served alongside a salad, mixed vegetables or any of the following dishes:
Cheesy Garlic Bread
Buttery Carrot and Swede Mash