Stir-Fried French Peppered Steak
You may experiment with different combinations of peppercorns — from fiery white peppercorns to milder green peppercorns, which are picked before the berry has fully ripened.
INGREDIENTS | SERVES 4
- 1 pound flank steak or filet mignon
- 1 tablespoon peppercorns, crushed
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, minced
- 1 tablespoon water, white wine vinegar, or balsamic vinegar, if needed
Cut the beef across the grain into thin strips 1½ to 2 inches long. Use the palm of your hand to rub the crushed peppercorns and sea salt into the beef. Place the beef in a bowl and let stand for 20 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the fresh ginger. Stir-fry for 10 seconds, then add half the beef, laying it flat in the pan.
Let sear (brown) briefly, then stir-fry the meat for 4 to 5 minutes, stirring and tossing until it is cooked through. If the beef begins to dry out, add 1 tablespoon water, white wine vinegar, or balsamic vinegar instead of adding more oil. Remove the meat and drain in a colander or on paper towels. Repeat with the other half of the beef.
Serve hot with vegetables and rice or noodles.
Crushing Peppercorns
You don't need a mortar and pestle to crush peppercorns. Just place the peppercorns in a plastic bag and place the bag underneath a heavy pot or skillet. Press down hard on the inside of the pan with the palm of your hand until the peppercorns are fully crushed.
