Sunday, December 28, 2008

Honey and Black Pepper Beef

from The Complete Asian Cookbook by Bay Books

Honey and Black Pepper Beef

oil, for cooking
1 lb round steak, cut into thin strips
2 garlic cloves, crushed
1 onion, sliced
10 oz sugar snap peas
2 Tbs honey
2 tsp soy sauce
2 Tbs oyster sauce
2 tsp cracked black pepper*

Heat a wok or frying pan until very hot, add 1 Tbs of the oil and swirl it around to coat the side. Stir-fry the beef in batches over high heat. Remove and drain on paper towels.

Reheat the wok, add 1 Tbs of oil and stir-fry the garlic, onion, and sugar snap peas until softened. Remove from the wok and set aside.

Add the honey, soy sauce, oyster sauce, and cracked pepper to the wok. Bring to a boil, then reduce the heat and simmer for 3-4 minutes, or until the sauce thickens slightly.

Increase the heat, return the meat and vegetables to the wok and toss for 2-3 minutes, or until well combined and heated through.

*if you are using freshly ground black pepper use less. Additionally, if you are making this during a power outage use caution as the poor light from your flashlight could cause you to add enough black pepper to melt your face off. You've been warned.

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