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10-Min Quicky Sticky Steak In Black Pepper Sauce

Posted by Joe Wicks in Recipes

This one tastes as good as it sounds. This bangin' Cantonese-style dish is on the table in ten minutes, bringing a warm peppery heat that packs a punch. Serve with brown rice, and leave the table feeling full and satisfied.


2 x 150g British beef picanha rump steak

20g hoisin sauce

15ml Chinese rice wine

300g steamed brown basmati rice

200g pak choi

5g cracked black pepper

15ml tamari soy sauce.

Step 1 

Before you begin...

Get all your ingredients and equipment ready.

Skim through these steps.

Wash your fruit and veg.

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Step 2

Boil a kettle. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Season one side of the rump steaks with a pinch of salt and half the cracked black pepper (save the rest for later!) cover in cling film and bash them with a rolling pin until flat and approx. 1 cm in thickness.

Step 3

Once the pan is very hot, add the bashed rump steaks, seasoned-side down, and cook for 1-2 min on each side or until browned and blushing on the inside. Once done, transfer the steaks to a plate and set aside to rest.

Step 4

While the steaks are cooking, heat a separate large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat.

Slice the pak choi in half lengthways.

Add the pak choi, cut-side down, to the pan with a pinch of salt and cook for 1-2 or until browned.

Add a splash of boiled water and cook, covered, for 1-2 min further or until tender.

Step 5

Squeeze the pouch of steamed brown basmati rice to separate the grains. Tear the top corner of the pouch (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two packets, pop them in together but increase the microwave cook time accordingly.

Step 6

Return the steak pan to a medium heat. Add the hoisin sauce, tamari soy sauce, Chinese rice wine, remaining cracked black pepper and 1 tbsp boiled water and cook for 1-2 min or until thickened – this is your black pepper sauce

Step 7

Slice the rested steak finely.

Step 8

Serve the heated brown basmati rice and pak choi with the black pepper sauce to the side. Serve the sliced steak over the sauce



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Joe Wicks

About Joe Wicks

Joe Wicks is the online nutrition coach inspiring people all over the world to cook with his #Leanin15 video meals on Instagram. He is also transforming the lives of thousands of people with his tailored online nutrition plan, The 90 Day Shift, Shape & Sustain plan.

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