Black Pepper Beef Thai Stir-Fry
Using steak in a stir-fry or as kabobs helps stretch your steak further. In this recipe one 8 oz (250 g) steak can serve two people or serves one with leftovers for a second meal. YouTube chef Pailin Chongchitnant of Hot Thai Kitchen uses a ‘season ahead’ technique for the steak to develop a caramelization and crusting to enhance the beef flavour without being too salty. To make the recipe serve 4, simply double the recipe (except for the amount of water in the sauce).
1. Season steak on both sides with salt. Place on a rack set over a plate and refrigerate, uncovered, for at least 3 hours or for up to 24 hours.
2. Pat steak dry with a paper towel. Generously sprinkle pepper, to taste, on both sides and press it to stick to the steak.
3. Heat a lightly oiled skillet or barbecue over high heat. Add steak (it should sizzle loudly) and pan-fry or grill for 1 to 2 minutes or until a dark brown crust develops. Flip the steak and cook for about 1 minute or until the crust develops. Flip again, then cook, flipping about every minute until a thermometer inserted sideways into steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
4. Transfer to a plate or cutting board and let rest for 10 minutes. Preferably, refrigerate until chilled, or at the very least let it cool completely.
5. Transfer steak to a cutting board, if necessary. Slice across the grain into thin strips. Set aside.
6. Stir-Fry: Combine oyster sauce, soy sauce, fish sauce and 2 tbsp (30 mL) water in a small bowl; set aside.
7. Heat a wok or nonstick skillet over medium heat; add enough oil to coat the bottom. Add garlic to your taste and cook, stirring occasionally, until just starting to turn golden. Add 1 to 2 tsp (5 to 10 mL) ground black pepper, to taste, and stir to mix with the oil. Add onion and sweet pepper; cook, stirring, for about 1 minute or until tender.
8. Stir in oyster sauce mixture; cook, stirring, for about 10 seconds. Increase heat to high and add sliced steak; cook, stirring for 20 to 30 seconds or just until heated though. Serve immediately over hot rice.
.
Remove the stir-fry from the pan as soon as possible to avoid overcooking the vegetables and beef.
If using a very thick steak (1 inch/2.5 cm or more) you may want to sear on both sides then finish the cooking in a preheated 350°F oven, especially if you like the steak well-done.
Ingredients
Directions
1. Season steak on both sides with salt. Place on a rack set over a plate and refrigerate, uncovered, for at least 3 hours or for up to 24 hours.
2. Pat steak dry with a paper towel. Generously sprinkle pepper, to taste, on both sides and press it to stick to the steak.
3. Heat a lightly oiled skillet or barbecue over high heat. Add steak (it should sizzle loudly) and pan-fry or grill for 1 to 2 minutes or until a dark brown crust develops. Flip the steak and cook for about 1 minute or until the crust develops. Flip again, then cook, flipping about every minute until a thermometer inserted sideways into steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
4. Transfer to a plate or cutting board and let rest for 10 minutes. Preferably, refrigerate until chilled, or at the very least let it cool completely.
5. Transfer steak to a cutting board, if necessary. Slice across the grain into thin strips. Set aside.
6. Stir-Fry: Combine oyster sauce, soy sauce, fish sauce and 2 tbsp (30 mL) water in a small bowl; set aside.
7. Heat a wok or nonstick skillet over medium heat; add enough oil to coat the bottom. Add garlic to your taste and cook, stirring occasionally, until just starting to turn golden. Add 1 to 2 tsp (5 to 10 mL) ground black pepper, to taste, and stir to mix with the oil. Add onion and sweet pepper; cook, stirring, for about 1 minute or until tender.
8. Stir in oyster sauce mixture; cook, stirring, for about 10 seconds. Increase heat to high and add sliced steak; cook, stirring for 20 to 30 seconds or just until heated though. Serve immediately over hot rice.
.
Remove the stir-fry from the pan as soon as possible to avoid overcooking the vegetables and beef.
If using a very thick steak (1 inch/2.5 cm or more) you may want to sear on both sides then finish the cooking in a preheated 350°F oven, especially if you like the steak well-done.
