English-16
English-17
r
eciPes
s
Teak
a
U
P
oivre
2 teaspoons black peppercorns
1 tablespoon butter or margarine
or mixture of black, green and
1 green onion, sliced
pink peppercorns
3 tablespoons bourbon or beef broth
1
⁄
2
to
3
⁄
4
-lb. boneless steak,
3 tablespoons water
(1 strip or sirloin steak)
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet
temperature to 300° F. Add steak and cook, 7 minutes per side for medium-rare,
or until desired doneness. Remove steak from skillet and keep warm.
Add butter and green onion. Saute, stirring for 1 minute. Combine bourbon/
beef broth and water; pour over green onions. Allow to cook, stirring constantly,
about 2 minutes or until sauce has thickened slightly. Cut steak into serving
portions. Return steak to skillet and spoon sauce over meat. Heat 1 minute.
Serve steaks with sauce spooned over meat.
r
eciPes
s
Tir
-f
rY
B
eef
and
B
roccoli
1
⁄
2
to
3
⁄
4
-lb. top round or sirloin
1
⁄
4
teaspoon sugar
1 clove garlic, minced
salt to taste
Dash ground ginger
2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided
3
⁄
4
cup broccoli flowerets
2 tablespoons dry sherry, divided
1 to 2 medium carrots, bias sliced
1
⁄
2
cup beef broth
1
⁄
2
onion, sliced in thin wedges
1
1
⁄
2
teaspoons cornstarch
Hot cooked rice
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for
30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 tablespoon
soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room
temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and
salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes.
Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes
or until beef is done. Remove meat and keep warm. Add vegetables. Cover
and cook 3 minutes or until vegetables are crisp tender. Stir mid-way through
cooking. Reduce temperature to 250° F. Blend meat into vegetables. Stir broth
mixture then pour over meat and vegetables. Heat, stirring, until broth is hot
and thickened. Serve over rice.
