Taiwanese Black Pepper Steak

3 Servings
20 min

How do you like your steak cooked? For me, it’s definitely rare all the way. I just cannot fathom eating anything past medium rare. And, I have converted my family to enjoy it all the same. No one likes to eat a dry, tough overcooked piece of meat. The thought just makes me shudder.

In the past, I have mostly enjoyed having my steak cooked with just salt, pepper and a tad of butter. However, I have been experimenting with incorporating some pan sauces with my steak and I actually find it quite enjoyable. It pairs quite nicely with rice as a side. And, this Taiwanese black pepper sauce is just that. It is wonderful with rice to soak up that sauce or you can even have it with a side of noodles or spaghetti and I bet it would be amazing. It is salty, sweet, tangy and very peppery. Just so addictive! I prefer a leaner cut of beef for this dish as a richer cut such as a ribeye would be lost with the sauce. I hope you give it a try.

Taiwanese Black Pepper Steak
Recipe details
  • 3  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 3 sirloin steaks, or any cut of your choice
  • 2 shallots, finely minced
  • 2 cloves of garlic, minced
  • 2 tbsps unsalted butter
  • 1 tbsp olive oil
  • 4 tbsps ketchup,
  • 1 tbsp dark soy sauce
  • 2 tbsps light soy sauce
  • 2 tbsps worstershire sauce
  • 3 tbsps oyster sauce
  • 2 tbsps water
  • 1- 1.5 tbsps finely grounded black pepper
  • 2 tsps granulated sugar
  • Salt and pepper

In a small bowl, combine the ketchup, dark soy, light soy, worstershire, oyster sauce, water, pepper and sugar. Mix until combined. Set aside.
Season the steaks with salt and pepper.
Heat a frying pan over high and cook the steak to your liking. Remove to dish.
In the same pan, on low heat, add in the butter, oil, and shallots. Sauté for 2 minutes until the shallots have soften. Add in the garlic and cook for another 30 seconds. Pour in the sauce mixture. Increase the heat to medium low and cook for 2 minutes. Add the steaks back into the pan and flip to coat in the sauce. Remove and serve.