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Pepper Steak Serves 4
4 pieces fillet steak
2 teaspoons black peppercorns, crushed
60g butter
2 teaspoons oil
3
/
4
cup dry white wine
1 tablespoon brandy or dry sherry
1. Press the crushed pepper into the steak
on both sides. Allow steak to stand 1
hour in the refrigerator.
2. Heat butter and oil in frypan on setting
7. Add steaks and cook quickly on both
sides to seal in the juices. Reduce heat
to setting 5 and cook for desired amount
(to suit your individual taste). Cover and
keep warm.
3. Add wine and brandy, bring to the boil.
Strain through a fine sieve.
Serve over steak.
Stir Fry Beef Serves 6
2 tablespoons oil
500g topside steak, cut into thin strips
2 onions, cut into thin wedges
1 clove garlic, finely chopped
1 teaspoon finely grated fresh ginger
1 green capsicum, cut into thin strips
1 red capsicum, cut into thin strips
1 celery stalk, cut into thin diagonal strips
1 beef stock cube blended with 1 tablespoon
hot water
2 tablespoons soy sauce
2 teaspoons brown sugar
1 tablespoon cornflour, blended with
2 tablespoons cold water
2 green onions, sliced into 2cm pieces
1
/
4
cup toasted almonds
1. Heat oil in frypan on setting 7. Cook
meat, in batches until browned. Set aside.
2. Reduce heat to setting 5. Add onions,
garlic and ginger, sauté until tender.
3. Add capsicum and celery, sauté for 2-3
minutes. Add beef stock, soy sauce and
brown sugar. Bring to the boil. Stir
through combined cornflour and water
until mixture boils and thickens.
4. Return meat to the frypan. Add onions
and cook uncovered until meat is heated
through. Serve with steamed rice.
Frypan Recipes continued