Chinese Black Pepper Beef recipe | Marion's Kitchen (2024)

FAQs

What is Chinese pepper steak sauce made of? ›

Whisk the stir fry sauce ingredients together consisting of oyster sauce, soy sauce, chicken broth, brown sugar, Asian chili sauce, rice wine, Chili sauce, Chinese 5 Spice and cornstarch. You can make the sauce at the same time as the marinade, cover and refrigerate OR when ready to cook the beef.

Use as a gravy for your favourite steaks and as a condiment for stir-frying.

The sauce is thick, with bits of garlic, shallots and coarsely ground black peppercorns. It's earthy, spicy and tangy which is perfect with red meats.

Chicken Broth Version: Combine 1 cup chicken broth (or chicken stock), 1 1/2 tablespoons oyster sauce, 2 teaspoons dark soy sauce, 1/2 teaspoon brown sugar, and 1 tablespoon cornstarch (or potato starch) in a saucepan. Mix evenly and make sure there are no lumps. Bring to a boil and keep stirring during cooking.

This rich and intense sauce provides a peppery and melt-in-mouth flavour with a pleasant fragrance. Use 1-2 tablespoons only, as a base for stir fries or steamed dishes, or marinades for BBQ meats, or a gravy for steaks.

A ready-to-use Chinese sauce made from selected black peppers. Use as a gravy for your favorite steaks or as a condiment for stir-fries and marinades.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

What is velveting? Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking.

Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck. Beef chuck steak is the most economical choice, but it does require some extra trimming. You'll want to remove the tough tissue from the steaks before frying.

What is black pepper sauce? ›

A savoury and ready-to-use sauce made with aromatic black pepper and garlic. 368g. Use in stir-frying and steam dishes. Key Ingredients*: Water, Sugar, Soy Sauce, Salt, Tomato Paste, Yeast Extract (Yeast Extract, Water, Salt), Black Pepper Powder 4%, Dehydrated Garlic, Modified Corn Starch, Soybean Oil.

Black pepper sauce originated in Asia, specifically in regions such as China and India, where black pepper has been used for centuries. Black pepper, also known as the “king of spices,” was highly valued for its rich flavor and medicinal properties.

This savory pepper steak sauce has a combination of beef and chicken broth which adds depth of flavor. Soy sauce and hot sauce enhance the other flavors in the dish, and just a touch of hot sauce is used, which doesn't make it spicy.

Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties. Q: Can you buy a peppercorn sauce? A: Peppercorn sauce can be found at most major UK supermarkets.

Flank steak is our cut of choice for pepper steak—it's marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn't your only option. Skirt steak will give you a very similar result, or if you're looking for a cheaper choice, sirloin is another great option.

It is known for its spicy and complex flavors: spicy elements from red chili peppers, savory notes from garlic and ginger, a touch of sweetness, and the distinct numbing sensation from Szechuan peppercorns.