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Skillet Recipes continued
15
Pepper Steak Serves 4
4 pieces fillet steak
2 teaspoons cracked black pepper
60g butter
2 teaspoons oil
¾ cup dry white wine
1 tablespoon brandy or dry sherry
1. Press the pepper into the steaks on both
sides. Allow steak to stand 1 hour in the
refrigerator.
2. Heat butter and oil in skillet 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 to the same pan
and bring to the boil. Strain through a fine
sieve. Serve over steak.
Stir Fry Beef Serves 4
1 tablespoon oil
500g topside steak, cut into thin strips
1 onion, cut into thin wedges
1 clove garlic, finely chopped
1 teaspoon finely grated fresh ginger
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
¼ cup toasted cashews
1. Heat skillet on setting 7. Coat meat in oil.
Stir fry meat in batches until browned. Set
aside.
2. Reduce heat to setting 5. Add onions,
garlic and ginger, stir fry until tender.
3. Add capsicum and celery, stir fry 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 skillet. Add green
onions and cashews and cook uncovered
until meat is heated through. Serve with
steamed rice.