Beef Fillet Colbert
Tender beef fillet, spicy sauce - cabbage can be so noble and classically good. It takes a bit of...
Thai Style Black Pepper Steak
Julian Kutos shows how to cook soul food on a rainy day. Hot and spice this Thai pepper steak warms the heart and the body.
For the black pepper steak:
| Ingredients | ||
|---|---|---|
| 250 | g | beef (sirloin) |
| 1 | onion | |
| 1 | red pepper | |
| 2 | spring onions | |
| 1 | celery stalk | |
| 250 | ml | chicken stock |
| 3 | tablespoon(s) | oil |
For the marinade:
| Ingredients | ||
|---|---|---|
| 1 ½ | tablespoon(s) | soy sauce |
| 2 | tablespoon(s) | oyster sauce |
| 1 ½ | teaspoon(s) | sugar |
| 2 | handful | garlic |
| 2 | tablespoon(s) | black pepper |
- For the marinade, crush pepper in a mortar and mix all ingredients (soy sauce, oyster sauce, sugar and garlic) together. Salt the meat, cut into thin strips.
- Marinate the beef for 30 minutes. Peel and thinly slice the onion. Cut the spring onion into 3 cm long strips. Cut celery into a half moon shape.
- Cut the red pepper into 5 mm cubes.
- Separate the marinade from the meat when ready. Heat oil in heavy bottom pan. Sauté the onion and marinade together. Add celery and red pepper.
- Pour in the chicken stock and boil, then turn to simmer and allow to reduce to desired consistency.
- Finally, add the spring onion and meat (cook the meat only briefly) and season to taste.
Step by step pictures of the preparation:
