Super Delicious Pepper Steak Recipe

Like the name suggests a Pepper Steak Recipe is the combination of two key ingredients. One is the steak and the other, of course, is the pepper. But there are two entirely different versions.

Chinese Pepper Steak

French Pepper Steak
Of the two versions one is French and the other Chinese.

The French version uses the expensive tenderloin generously sprinkled with coarsely ground black pepper, sautéed in butter and served with a sauce made from pan drippings, stock, wine and cream. Pepper steak is sometimes flamed with brandy or cognac.

The more frugal Chinese use a less expensive, tougher cut of beef that's sliced thin and stir fried with green peppers, onions, and garlic.

French Pepper Steak Recipe (Steak au poivre)

Steak au poivre is usually finished either by topping it with a chunk of sweet butter or by making a simple sauce from the pan drippings.

More elaborate presentations often call for flaming the steak with brandy.

4 beef tenderloin steaks
2 Tbsp. Butter
1 Tbsp. Cracked black pepper
4 Tbsp. Butter
2 shallots or scallions, finely chopped
1/3 c. dry white wine
1/4 c. beef broth
1/3 c. brandy

Dry the beef tenderloin steaks well with paper towels. Rub them on both sides with 1 tablespoon oil. Crush the peppercorns and press them firmly into both sides of the steaks. Let them stand 1 to 2 hours.

In a heavy pan, heat the remaining oil and 2 tablespoons of the butter until very hot. Sauté the steaks over high heat for about 3 minutes on each side for rare meat.

Transfer them to a hot platter and sprinkle with salt. Add the shallots to the pan and sauté for a minute. Pour in the wine and broth. Boil rapidly, scraping up the meat juices clinging to the pan.

Warm the brandy, ignite it and add to pan. When the flames have died down, remove the pan from the heat and beat in the remaining butter. Pour the sauce over the steaks and serve. Serves 4.

Chinese Pepper Steak Recipe

1 lb. round steak cut into 1/2 inch strips
1 Tbsp. Paprika
2 Tbsp. Margarine
2 cloves garlic
1 1/2 c. beef broth
1 c. sliced onions
2 green peppers, in strips
2 Tbsp. Cornstarch
1/4 c. water
1/4 c. soy sauce
2 large tomatoes, cut in eighths
3 c. hot cooked rice

Sprinkle the steak with paprika and allow it to stand while preparing the other ingredients.

Brown the steak in the margarine; add the garlic and broth. Cover and simmer for 30 minutes.

Stir in the onions and peppers; cover and cook 15 to 20 minutes more. Blend the cornstarch, water and soy sauce in a separate dish. Stir into mixture and cook, stirring until clear and thickened, about 2 minutes.

Add the tomatoes and stir gently. Serve over hot bed of rice.