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Hong Kong Black Pepper Steak
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Growing up, black pepper steak felt like a luxury to Brenda Yim, but now she’s elevating it with tender, local Ontario beef! The best part? No need for tenderizing. Seared the steak to medium rare, and pair it with pasta, Ontario-grown bok choy, and her homemade black pepper sauce. It’s soooo good!
Ingredients
Scale
- 1 Ontario beef NY Striploin, sliced in half
- 2 tbsp Whole Black peppercorns
- 40g butter
- 1 small Onion, diced
- 4 garlic cloves, minced
- 2 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp Chinese Vinegar (or 4 drops Worcestershire sauce)
- 2 tsp ketchup
- 1.5 cups beef broth
- Cornstarch slurry: 1 tbsp cornstarch + 2 tbsp water
- Boy Choy
- Pasta cooked al dente (Brenda recommends spaghetti noodles)
Instructions
- Toast and crush/grind black peppercorns, set aside
- Sear steak until desired doneness, set aside to rest
- To the pan, add onions and garlic and cook until translucent
- Add black peppercorn, soy sauce, ketchup, vinegar/Worcestershire sauce.
- Add broth to the pan and bring to a simmer
- Make a cornstarch slurry by stirring the cornstarch into the 2 tbsp of cold water. Add to the pan and stir to thicken the sauce. Once thickened, remove from heat and set aside
- Sauté the Bok Choy (or prepare using your favourite method)
- Cook the pasta according to package directions
- Serve the steak, pasta and bok choy topped with the black pepper sauce. Enjoy!
Notes
Brenda recommends serving with spaghetti noodles here, but you can use your favourite pasta (including gluten free) and it is also delicious served with a fried egg or fries!
