Taiwanese Black Pepper Steak Recipe

Black Pepper Steak over noodles with fried eggs is a popular dish all over Taiwan.  On nearly every corner, you'll see a black pepper steak shop.  The most popular chain of them is called "My House Steak" translated from wǒ jiā niúpái.  The jiā in the word can be construed as my house or my family's.  Either way, this is a pretty tasty dish.  I order it often at the China Gourmet in Houston, and I'm not aware of any place in Austin that serves this dish.  So I make it at home. 

Traditionally, it is served on top of noodles, with some veggies like bok choy, and a fried egg on a cast iron skillet like a fajita skillet.  Most places serve it with the popular flat noodles, though I use whole wheat spaghetti at home.  I also don't really like bok choy so I opt to leave it out.  The traditional version also does not have onions or spice, and you're free to alter it as you like.  You could probably also add some beer into this or have this with a beer, but I digress. 


Ingredients:

• 1-2 large onions (sliced or diced)
• 5-6 cloves garlic (chopped)
• Steak, any kind though beef and chicken are popular.  Traditionally, the cut of meat is an inexpensive one.  I've used ribeyes, sirloin, and skirt steaks. You'll need one per person.  This recipe is enough for six servings. 
• 2 tablespoons oyster sauce
• 3 tablespoon dark soy sauce
• 1/4 tablespoon Siracchi Sauce or to taste
• 1 tablespoon Sherry Vinegar
• Drizzle of Sesame oil
• fresh black pepper, as much as you like
• Egg (one egg per person)
• 2.5 cups water
• Cornstarch slurry - 1/4 cup of cold water mixed with 2 tablespoons of cornstarch
• 1 lb noodles

1. In a large pot, heat water to a boil for the noodles.  You might be tempted to salt the water at this, though the sauce is pretty salty already.  Move onto the next steps as the water heats. 

2. In hot skillet, sear the protein on both sides.  Cook the steaks to your liking.  I typically like medium rare.  Remove from the heat and reserve the liquid for flavoring the sauce. Some people might also marinate the steaks in soy sauce and sherry vinegar for several hours prior to cooking.  However, I didn't think it makes a big difference given that this dish is heavily sauced anyways. 

3. In the same skillet (preferably with the liquid retained), add the chopped garlic.  Fry until aromatic and nutty.  It will generally take 60 -90 seconds on high heat.  Add the onions to the skillet and cook on medium until transparent.  The water for the noodles should be boiling by now.  Add the noodles to the pot.  You might set a timer for 7-10 minutes depending on how al dente you like the sauce. 

4. Add the oyster sauce, dark soy sauce, Siracchi Sauce, sherry vinegar, and a drizzle of sesame oil into the skillet with the onions.  Add 2.5 cups of water to the skillet to cook the sauce.  Add fresh crack black pepper to your liking.  I tend to like a large amount of black pepper.  Adjust the sauce as needed.  Add the cornstarch slurry once the sauce is to your liking.  Allow it to come to a boil to achieve the full thickening.  It should be a thick sauce that clings to noodles.  Add the steaks back to the skillet and spoon the sauce over to smoother in the flavor.  Remove the skillet from the heat. 

5. Heat a non-stick frying pan on high.  Cook at least one egg per person, traditionally sunny side up.  This way the yolky goodness can run all over the noodles. 

6. The noodles should be almost done by now.  You'll want to drain the noodles well and serve immediately.

7.Traditionally, this dish is served on a sizzling hot cast iron skillet.  Noodles on the bottom, steak on top, and smother with onions. Add cooked Asian veggies if you like, and top with the fried egg. 

Lean Meat and Century Egg Congee - A Traditional Asian dish

Asian cuisine can be some of the most forgiving dishes.  There's rarely an exact recipe, rather rough ratios.  You can add whatever you like in whatever amounts you like.  There really aren’t any rules.  Any deviation from a recipe is called a "secret" recipe.  



The lean meat and century egg congee is a dish that is considered common cafe food.  It is just as popular in Asian countries as chips and tortillas are popular in Austin, TX.  While it isn't considered peasant food, it definitely isn't considered upscale fare.  You won't find it at any fancy or event semi-fancy restaurant, but you might find it at a dim sum restaurant.

As my mother made this particular batch, I looked online at other recipes.  And many of them were deeply involved and time consuming.  As my mother says, "Why make things so complicated?"  This version is quick and easy.  From the very start to finish, it look no longer than seven minutes.  Again, it isn't fancy.  It isn't even pretty.  But it is comfort food to a portion of the population.  

Century egg is one of those Asian foods that might be difficult to understand.  These eggs are not visually pleasing.  The flavor of can be intensely eggy and pungent. The texture can be rubbery and gelatinous.  Some other people might find these qualities unattractive, but I don't find century egg to be unpleasant or offensive.  They are usually individually wrapped and fairly inexpensive.  Most Asian grocery stores will have them.  If you're adventurous, try century eggs!
 

Adjust ingredients to your liking.  The raw ginger can be pretty harsh for those who aren't accustomed to it.  Cut back the ginger or mince into tiny pieces.  Any type of meat is suitable, however, lean pork meat is the most traditional.  

Ingredients:

4 cups cooked rice (I use the sticky kind)
1 piece of raw ginger (roughly 1/2 oz) - julienned or
4 ounces of raw minced pork.  Ground pork is also okay.  
3-4 Century eggs diced or sliced.  It doesn't matter what shape it is in.
1 pinch salt
1 pinch white pepper
1 bunch of green onions, sliced
6 cups of water or chicken broth.

In a large pot, boil the water/broth.  Add the raw meat to the water, and allow it to cook. You could add the meat to the water before it boils too.  It really makes no difference.  My mother puts the meat in nearly frozen. If you are squeamish, you might want to skim the scum off the top pot after the meat has cooked.  Add in the raw ginger, and cooked rice.  Let the rice cook for 3-5 minutes.  It should start to get soft and the liquid should become almost gelatinous.  Congee typically as the consistency of a pudding, but if you like it more like a soup, add more water.  If you like it thicker like an oatmeal, cook it longer.  My mother says that this particular dish should be fairly soup-y, but culinary freedom is in your hands.  

Once the rice is almost the consistency you want, add in the century eggs, salt, and pepper.  Garnish with green onion when serving.  Tada.....easy to make Lean Meat and Century Egg Congee. 




A shelled egg.  The color of eggs can range from light yellow, gray, and to a deep brown. 

The eggs are certainly colorful. 

Frozen minced meat ready to be chopped.

Cutting up the ginger, which happened to be frozen too.

The meat and ginger are cooking.

The soup is ready now.  If you leave it uncovered, it will thicken into a sticky mass.  You can thin it out with with water later. 

A piece of century egg.

A close up.  Easy and comforting.