Search

Chinese-style pepper steak

(8 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Chinese pepper steak, egg and mushroom stir-fry
Chinese pepper steak, egg and mushroom stir-fry
  • Serves: 4

  • Prep time:

    plus marinating

Try out this Chinese-style steak. It's quicker than you might think to make and satisfyingly full of flavour

Ingredients

  • 4 x 175g (6oz) sirloin steaks
  • 30ml (2tbsp) light soy sauce
  • 30ml (2tbsp) Chinese cooking wine
  • 5ml (1tsp) Chinese five spice powder
  • 15ml (1tbsp) muscovado sugar
  • 15ml (1tbsp) ground black pepper
  • 90ml (6tbsp) groundnut oil
  • 4 eggs
  • 2 cloves garlic, crushed
  • 450g (1lb) mixed mushrooms such as button, closed cup, chestnut and large flat mushrooms, sliced
  • Dash of light soy sauce
  • Watercress leaves, to garnish

Beef is one of the best source is easily absorbed iron. Iron is needed to keep the blood healthy and prevent iron-deficiency anaemia. Mushrooms also supply iron, which is more readily absorbed than most other vegetable sources. Beef is also an excellent source of protein needed for the growth and repair of cells, as well as zinc needed for a healthy immune system.

Method

  1. In a non-metallic bowl large enough to fit all the steaks in a single layer, combine the light soy sauce, cooking wine, Chinese five spice powder, sugar, black pepper and 1tbsp of the ground nut oil. Add the steaks and turn until coated in the marinade. Leave for 30 mins (overnight is best, but even 10 mins is fine).
  2. Heat a wok or large frying pan over high heat and add 2tbsp groundnut oil. Lift the steaks from the marinade, add to the pan and fry for 6-8 mins turning once until browned on the outside but rare in the centre. Cook for longer if you prefer well done steak. Add the marinade for the final 1 minute of the cooking time. Transfer to a warm plate and keep warm.
  3. A few minutes before the steak is ready, heat a non stick frying pan and add 2tbsp of oil, and fry the eggs until cooked to your liking. Remove the pan from the heat and set aside.
  4. Finally, wipe out the wok, add the remaining ground nut oil and when hot add the garlic and mixed mushrooms. Stir-fry for 2-3 mins, add the soy sauce and remove from the heat.
  5. To serve: place a steak in the centre of 4 warm plates, top with a fried egg, some of the mushrooms and finally garnish with a handful of watercress leaves. Serve immediately.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 495(kcal)
  • Fat 29.1g
  • Saturates 8.2g
  • Sugars 6.5g
  • Salt g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(8 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99