Sunday, February 14, 2010

Bite-Sized Pepper Steak

OK, the picture really doesn't do this justice... The beef isn't really burnt, but it's a really wet day today and the lighting on this photograph is terrible.

Although I've never been vegetarian (I like sausages too much!), my family and friends know that I eat very little meat as it is, but instead add smaller quantities (usually ham) to vegetable dishes.

As a child, I hated beef, and I still never choose it in restaurants because it's never cooked as I like it. Since I came to Japan, and discovered the sliced medium roast beef in the supermarkets, I now eat it every few months just as it is. It is still pink, but is actually cooked, and really melts in the mouth.

Today, I decided to make pepper steak for the first time - I don't think I've ever eaten it before. For this many mouthfuls, I used a 100g piece of steak.

Ingredients
100g piece of good quality steak
a lot of freshly ground black or mixed peppercorns
about 2 tablespoons of soy sauce
about 4 tablespoons of mirin
olive oil for frying

Method
  • Cut the steak into bite-sized pieces.
  • Grind the pepper onto a plate.
  • Coat both sides of the steak with the pepper.
  • Heat the olive oil in a frying pan, and add the steak pieces. Brown both sides.
  • REMOVE FROM THE HEAT.
  • Quickly pour in the soy sauce and mirin (exact quantities don't matter, just roughly 2 parts mirin, 1 part ssoy sauce). It will bubble vigorously and thicken a little. It will also produce an impressive flame if you forget to remove from the heat... Make sure that the beef has been coated in this sauce. Tip: use the sauce to cook the beef to your liking, rather than the browning stage - the bubbling sauce will quickly cook the beef through.
  • Serve immediately.

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