Thank you for that, contrary to what it appears, i have searched for this on
and off for a few years now. Just hadn't tried epicurean recently.

Thank you again

"aem" > wrote in message
ups.com...
>> I have been searching for some time for a recipe for a dish i used to
>> have
>> at a local bistro which had a chinese menu.
>>
>> The dish was named: Sizzling Fillet Steak in Black Pepper Sauce.
>>
>> It consisted of thinly sliced fillet beef with onion and garlic served on
>> a
>> cast iron plate in a sauce that had a lot of ground (powdered) black
>> pepper
>> in it. [snip]
>
> Found it first try at Epicurean.com. This doesn't say garlic but you
> can obviously add your own. I wouldn't leave out the ginger, though.
> Personally, I'd leave out the Splenda, or use maybe 1/2 tsp sugar.
> And get the wok really hot so you're searing the beef, not simmering
> it. If necessary to keep the heat up, divide the beef into two
> portions and cook them separately. -aem
>
> Chinese Black Pepper Steak
>
> 1-1/2 pound beef fillet steak, in one piece
> 2 Onions -- sliced
> 1/2 teaspoon Sesame oil
> 2 tablespoons Dry sherry
> 2 teaspoons splenda
> 2 teaspoons fresh ginger -- grated
> 1 tablespoon soy sauce -- dark
> 2 tablespoons Whole black peppercorns -- crushed
>
> Partly freeze steak. Cut into thin slices. Combine steak, onions,
> sesame oil, sherry, splenda (or sugar), ginger and soy sauce in bowl.
> Cover, marinate several hours or refrigerate overnight. Stir
> peppercorns through steak mixture. Stir-fry steak and onions in a wok
> over high heat until steak is cooked to your liking.
> Serves 4
>