Beef and Pine Nuts in Sweet Black Pepper Sauce
- Ready In:
- 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.
- Mix stock, wine and ginger. Set aside.
- 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.
- Mix in hosin sauce and stock mix. Bring to a boil, cook 1 minute.
- Scrape onto serving plate, garnish with chopped green onion.
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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!
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!
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