Easy Black Pepper Beef Steak Recipe

Looking for simple, easy and tasty black pepper beef steak?
Here is the recipe for 4 servings:


Steak :

1.25 pounds boneless beef top loin steaks, cut 1-inch thick
1 teaspoon grated lemon peel
1/4 teaspoon ground black pepper

Sauce:

1 tablespoon vegetable oil
1/2 pound small mushrooms, sliced
2 tablespoons finely chopped shallots or green onion
1/4 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove.

Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm.

Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks. Serve with sauce.

Bison Steak

Ingredients

2 lb bison round steak, cut ½ inch thick
1/2 cup all purpose flour
2 tbsp dry mustard
1 tsp salt
1/2 tsp ground black pepper
1 can plum tomatoes--28 ounce size, diced
2 tsp garlic, minced (2-3 cloves)
1 cup chili sauce
2 medium size onions, peeled and sliced thickly
1/2 cup finely chopped celery
2 tbsp Worcestershire sauce

Canola oil for frying

Directions

Preheat oven to 300ºF. Trim bison steak of any fat and portion into 3 to 5 ounce pieces. Pound steak pieces with a tenderizing mallet until about 1/4 inch thick.

Combine flour, dry mustard, salt and pepper in a large plastic bag. Add tenderized steak pieces and shake to coat.

In large non-stick skillet, heat 1 to 2 tbsp of canola oil over medium high heat. Brown coated steak pieces for 3 to 4 minutes per side. Brown steak in batches if necessary, adding more canola oil if required. Transfer browned steak pieces to a 4 to 6 quart Dutch oven.

In a separate mixing bowl combine plum tomatoes, garlic, chili sauce, onions, celery and Worcestershire sauce. Pour over steak pieces in Dutch oven. Cover and cook in oven for 2 1/2 hours.

Remove Dutch oven from oven and serve with choice of vegetable. For better flavour, refrigerate overnight and reheat the next day at 325ºF for an hour or so. For thicker sauce reheat uncovered, stirring once or twice during reheating.

Hawaian Steak

Ingredients

800 gms. beef sirloin
1 836 g. can pineapple sliced
2 tbsp. soy sauce
1 tbsp. ginger grated
1/4 cup sugar
2 tbsp. honey
1 Beef Broth Cube
1 1/4 cups pineapple juice
3 tbsps. cooking oil
1/3 cup spring onions chopped

Instruction

1. Slice beef to 1/4 inch and pound to tenderize.

2. Drain canned pineapple and reserve juice for marinade.

3. Combine juice with the rest of the ingredients for marinade. Marinate beef in the mixture overnight or at least 30 minutes.

4. Fry beef in oil taking care not to overcook. Arrange beef in a platter. Fry pineapple slices and top on beef.

5. Simmer marinade in the same skillet until slightly thickened. Pour over fried beef.

6. Garnish with spring onions.

Servings: 8

Pepper Steak

• 1 pound boneless beef sirloin steak
• 2 tablespoons cooking oil
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 large green bell peppers, thinly sliced
• 2 large onions, thinly sliced
• 3/4 teaspoon beef bouillon granules
• 3/4 cup hot water
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup water
• 1/2 teaspoon sugar

Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more.