Preparation. Step 1. Cut cucumbers crosswise into 4"-thick pieces. Using a rolling pin, meat mallet, or the flat side of a chef’s knife, lightly crush cucumbers, then slice crosswise into ½ Step 1. Preheat oven to 200°F with rack in middle. Stir together pepper, brown sugar, salt, and paprika. Pat ribs dry. Rub beef all over with spice mixture.
Place thinly sliced beef in a large bowl, then sprinkle the cornstarch over the beef. Toss the beef until lightly coated with the cornstarch, set aside. Heat a wok, large skillet, or non-stick frying pan over medium high heat with the olive oil. Once the oil begins to shimmer, add the garlic and mushrooms. Stir frequently and cook until the
In a separate small bowl, combine the cornstarch and its water (1 Tbsp) and mix until lump-free. Then heat a wok or a high-sided, large skillet over high heat until lightly smoking, and add 1 tablespoon of oil, swirling to coat. Add half the beef to the pan and cook, untouched, until well-seared (about 1 minute).
Put to one side. 4 tsp black peppercorns. Add the butter and oil to a frying pan and heat over a medium heat. 1 tbsp (15g) unsalted butter, ½ tbsp sunflower oil. When the butter has melted, add the shallots, salt, the crushed peppers from earlier, and the remaining 1 teaspoon of whole peppercorns.
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beef in black pepper sauce recipe