SIZZLING BEEF IN BLACK PEPPER SAUCE RECIPES

Name: Beef & Broccoli
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2/3 c. low-sodium soy sauce, divided; Juice of 1/2 lime; 3 tbsp. packed brown sugar, divided; 2 tbsp. cornstarch, divided; Kosher salt; Freshly ground black pepper; 1 lb. sirloin steak, sliced thinly against grain; 2 tbsp. vegetable oil; 3 cloves garlic, minced; 1/3 c. low-sodium beef (or chicken) broth; 2 tsp. Sriracha (optional); 1 head broccoli, cut into florets; Sesame seeds, for garnish; Thinly sliced green onions, for garnish

Here's how to make the popular Chinese-American dish at home.

Provided by Lauren Miyashiro

Categories low-carb weeknight meals dinner meat

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 14

Ingredients

2/3 c. low-sodium soy sauce, divided
Juice of 1/2 lime
3 tbsp. packed brown sugar, divided
2 tbsp. cornstarch, divided
Kosher salt
Freshly ground black pepper
1 lb. sirloin steak, sliced thinly against grain
2 tbsp. vegetable oil
3 cloves garlic, minced
1/3 c. low-sodium beef (or chicken) broth
2 tsp. Sriracha (optional)
1 head broccoli, cut into florets
Sesame seeds, for garnish
Thinly sliced green onions, for garnish

Steps:

In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until combined. Add steak, season with salt and pepper, and toss until steak is coated. Marinate 20 minutes. In a large skillet over medium-high heat, heat oil. Add steak in a single layer, working in batches if needed, and cook until seared, about 2 minutes per side. Remove steak and set aside. Stir in garlic and cook until fragrant, about 1 minute. Stir in remaining 1 tablespoon cornstarch until garlic is coated, then stir in broth, remaining 2 tablespoons brown sugar, remaining 1/3 cup soy sauce, and Sriracha. Bring mixture to a simmer. Add broccoli and simmer until tender, about 5 minutes. Season sauce with salt and pepper (if necessary), then return steak to skillet. Garnish with sesame seeds and green onions before serving.

The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

Provided by Todd Wilbur

Total Time 5 minutes0S

Prep Time 2 minutes30S

Cook Time 2 minutes30S

Number Of Ingredients 12

Ingredients

Nutrition Facts : Calories 10 calories

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Here's how to make the popular Chinese-American dish at home.
From delish.com
Reviews 3.8
Total Time 40 minutes
Category low-carb, weeknight meals, dinner, meat
Cuisine American, Asian, Chinese

In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until combined. Add steak, season with salt and pepper, and toss until steak is coated. Marinate 20 minutes. In a large skillet over medium-high heat, heat oil. Add steak in a single layer, working in batches if needed, and cook until seared, about 2 minutes per side. Remove steak and set aside. Stir in garlic and cook until fragrant, about 1 minute. Stir in remaining 1 tablespoon cornstarch until garlic is coated, then stir in broth, remaining 2 tablespoons brown sugar, remaining 1/3 cup soy sauce, and Sriracha. Bring mixture to a simmer. Add broccoli and simmer until tender, about 5 minutes. Season sauce with salt and pepper (if necessary), then return steak to skillet. Garnish with sesame seeds and green onions before serving.

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The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
From topsecretrecipes.com
Reviews 3.9
Total Time 5 minutes0S
Calories 10 calories per serving

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