Hello,

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.

There were no other vegetables in the dish.

Hoping someone can help me out with this

Cheers

Gary

> 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

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
>

On Fri, 23 Jun 2006 21:12:49 +1000, GBR wrote:

> 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

Sometimes we get lucky.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.