Taiwanese Black Pepper Steak

Name: Taiwanese Black Pepper Steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 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

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.