20 mins
+ waiting
Ingredients for Beef with Five Peppercorns
Currently displaying quantities in US Imperial Measurements
How to Cook Beef with Five Peppercorns
- Cut the beef into strips about 5cm (2") long and 5mm (¼") thick, cutting against the grain. Place in a dish with the marinade ingredients, mix well and leave to marinate for 20 minutes. Meanwhile peel and finely chop the shallots. If your peppercorns aren't in a bottle with a grinding top, extract 2 tablespoons of whole peppercorns and crush them either in a pestle and mortar, or with the flat of a cleaver.
- Heat a wok or large frying pan over a high heat until it is very hot. Add the groundnut (peanut) oil and, when the oil is hot and begins to smoke, add the beef from the marinade using a slotted spoon. Stir fry for about 2 minutes (it should be barely cooked). Remove the beef and drain in a colander.
- Pour all the oil from the pan and reheat over a high heat. Add the cognac. Deglaze by stirring and scraping the base of the pan or wok with a wooden spoon. Add the chopped shallots, the ground peppercorns, salt, and chicken stock then simmer over a high heat until reduced by half. Stir in the butter piece by peice.
- Return the beef to the pan and stir fry for 30 seconds to warm it through. Serve straight away with noodles.
GRAHAM'S HOT TIP:
Don't be tempted to overcook the beef. It is much more tender if a little undercooked rather than overcooked.
Reviews of Beef with Five Peppercorns
September 13 2020 I made this for a dinner party.....the taste was fab...have to say that everyone commented on how nice it was! I added more peppercorns because we all like their bite. It tasted fine...really enjoyed it..will definitly make this again. Pam_P (2 reviews) |
August 16 2014 This is just so easy to do and very impressive! It looks like a lot of hard work has gone into it when it really hasn't! Will definitely be making this again - thanks for all the tips about not overcooking the beef. You were right - it was so tender. SaraJay (2 reviews) |
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