It all started with beef cubes. Usually when we shop for meat, we get about 1 kilo of beef cubes in addition to all the other stuff. Beef cubes are great for soups, stews and can be cut into thinner slices so they leave us with many options. We simply pack them in small sandwich size ziploc bags with enough portions for one meal of about 3-4 servings. That way, we can defrost one at a time and not have to cook it all in one go. Since we were hungry and had the cubes defrosted we decided on Peppered Steak with a spicy Jamaican twist!
Ingredients: 500g thinly sliced beef slices or strips, 2tbsp oyster sauce, 1 tbsp soy sauce, 1 sprig thyme, scotch bonnet pepper.
Method: We decided to shorten the cooking time by cutting them into thin slices.
Note that these imperfect slices were made by the steward, as the chef is a megamanic for precision!
Marinate beef in 2 tbsp oyster sauce… no need for any lengthy marination.. just let it rest while you get the other things in order.
Grab a nice big bell/sweet/capsicum pepper…
Slice it into thin strips, removing the seeds and the white bits..
Pour about 1 1/2 tbsp olive oil into wok-like pan.. you need the high sides
Take the flat blade of your knife and smash 1 garlic clove on your cutting board and drop in oil and saute and remove.
Saute the beef for a few minutes until cooked. This will depend on the size of the slices. Around 10-15 mins.
Add the pepper strips when the beef is cooked…
Toss like a chef if you feel brave, if not, just use your wooden spoon!
Add 2 sprigs of thyme…
A chopped garlic clove…
And tablespoon of Kikoman Soy Sauce and stir and remove from heat. You may also add some scotch bonnet peppers or habaneros to taste. We did!
Serve with love… and eat with contentment!
These looked so good, we had to share pics from every angle!
CHEF”S NOTE: Sorry, I am too busy gobbling this one up! But.. yes.. (in between bites)… I would definitely recommend some scotch bonnet!
I love the look of this dish and will certainly try it. Do let me know when you get the authentic Jerk recipe up.
Cheers
Joe
Simple, yet delicious. My mouth is watering!
Good day to you
My name is Pani Herath Partner of Michiko & Pani Company.
I went through your web site and thought of mailing you because we are a Tea & Spice Exporting Company based in Kandy Situated in central hills of Sri Lanka which is also known as the Tea & Spice Country of Sri Lanka.
We have invented new product which is called Fermented Processed Pickled Black Pepper.
I studied the pickling technique in Japan which is over 600 years old pickling system in Japan. There are no preservatives added to this Pickled Black Pepper, only Black Pepper with Natural salt. This is our own product invented by me. We are the only Company producing this product for export.
This product goes well with any kind of Flesh, Vegetables, Fish, Eggs, Salads, Salami and Sausages. Which is a high end product.
This product is very popular in Japan, Germany & Slovenia. We are also starting this product with Italy, Austria, Switzerland and some other European Countries.
Our Fermented Processed Pickled Black Pepper came within Top 5 food products in Tokyo Japan last year . And this product is now sent to the Imperial Hotel in Tokyo and we have got into Hilton Hotel in Osaka, Hotel Okura in Tokyo & Hotel New Otani in Tokyo in Japan.
Our German buyers have obtained the German Health Certification as a pure product fit for human consumption. They have also commended our new product.
If you would wish I could send you a sample for you to taste and give me your comments of this wonderful product invented by our company.
If you are interested in our Pickled Black Pepper please feel free to contract us.
Beat regards
Pani Herath