Beef and Pine Nuts in Sweet Black Pepper Sauce

Submitted by Anemone

"Simplified version of a Homemakers magazine recipe- the original was garnished with lily bulbs and asparagus!"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 3⁄4 lb beef
• 2 teaspoons soy sauce
• 1⁄2 teaspoon sesame oil
• 1 egg yolk
• 1 1⁄2 teaspoons cornstarch
• 1⁄3 cup beef stock
• 2 tablespoons rice wine or 2 tablespoons dry sherry
• 2 teaspoons ground ginger
• 1 onion
• 1⁄2 cup pine nuts
• 1 teaspoon pepper
• 2 tablespoons hoisin sauce
• 2 green onions (to garnish)

directions

1. Slice beef 1/4 inch thick, then into 1 x 1/2 inch pieces. Place in soy sauce, sesame oil, egg yolk and starch. Set aside.
2. Mix stock, wine and ginger. Set aside.
3. Remove beef and stirfry until lightly browned, about 20 seconds. Add soy sauce mix, onion and pine nuts. Cook until pine nuts are slighly darkened.
4. Mix in hosin sauce and stock mix. Bring to a boil, cook 1 minute.
5. Scrape onto serving plate, garnish with chopped green onion.

Reviews

[Busters friend]

Fast dinner that was munched up happily & noisily. Served with plain steamed rice. Not hot - the ginger (i used 2 teaspoons fresh minced) & black pepper were lovely aromatic & tasty - sauteed ginger over highest heat w/rice wine & a teaspoon more soysauce. Then added pine nuts. Used a sliced sweet onion after the pine nuts & stir fried until onion edges just translucent & mostly still crispy. This recipe is one to tuck away for those dear friends/family who do not appreciate the wondes of garlic. I will definately make again - considering using coarsely chopped almonds next time for a bit more crunch. On the table in 15 minutes after starting the fire (10 minutes prep using 1/2 frozen bottom roast piece - sliced thin with a serrated knife then marinated). Thank you for this yummo & fast recipe Anemone!

 

[Irmgard]

This is so good! The sauce just has a gentle hint of spice and the beef just melts in the mouth. I used shallots instead of onions since onions don't always agree with me, as well as using dry sherry and fresh ginger for the sauce. It's a lot of work for the initial preparations but it is so worth it!