Asian-Styled Steak au Poivre

This is the new Muse in the Kitchen. I teach martial arts and I love to cook. So join me here as I talk about cooking and maybe the odd Zen or martial arts idea. But cooking is the emphasis here. The theme and pictures and format are going to change as I get organized so bear with me. I will also import all the Muse in the Kitchen posts over as well so I can keep everything in one place.

What to choose for a first blog??? I can’t decide so I will go with a recipe I adapted from a new cookbook my daughter Hayley gave me for Christmas.

My daughter, Hayley, gave me two great cookbooks for Christmas. One is called “Hot Hot Hot cooking with fire and spice” by Paul Gayler. It is great! So is the other one but more about that in another post. I love pepper and especially with meat like pepper steak and even pepper burgers.

I found  an Asian styled pepper steak and thought that would be perfect. The meal was great paired with stir-fried veggies.

Asian-Styled Steak au Poivre
adapted from “Hot Hot Hot cooking with fire and spice” by Paul Gayler

Steaks
3 tbsp black peppercorns coarsely crushed in a mortar and pestle
2 Angus Strip loins, trimmed of fat
1/4 cup Vegetable oil
2 tbsp scotch
1/4 cup mirin
1 tbsp Manuka honey (any honey or corn syrup will work)
1 thumb size piece of fresh ginger, peeled and grated
2 1/2 cups organic vegetable stock (chicken or beef will work too)
5 tbsp soy sauce
2 tsp cornstarch mixed in 2 tsp water
2 tbsp butter
sea salt

Vegetables
3 tbsp sesame oil
2 cloves of garlic, pressed
1″ piece of fresh ginger, peeled and grated
2 organic carrots chopped
8 scallions cut into 2″ pieces
227g (8 oz) button mushrooms, sliced
3 radishes sliced
2 cups bean sprouts
sea salt and freshly ground black pepper

Steaks

1. Push the crushed peppercorns into the steaks on both sides using your hand and let rest for 30 minutes.
2. Season the steaks with salt.
3. Heat the oil in a skillet over medium heat and fry the steaks for 2-3 minutes per side (for rare).
4. Remove from the pan and let rest.
5. Put the skillet back on the heat add the scotch and flambé (Stand well back).
6. Add the mirin, honey, ginger, stock and soy sauce. Bring the boil and then simmer until liquid is reduced by half.
7. Stir in the cornstarch mixture and boil until thickened (1-2 minutes).
8. Whisk in the butter, remove from the heat and keep warm.

Vegetables

1. Heat the sesame oil in a wok or skillet over medium-high heat.
2. Add the garlic and ginger and stir-fry for 10-20 seconds.
3. Add the vegetables and stir-fry for 4-5 minutes.
4. Season with salt and pepper.

Serving

1. Plate the veggies.
2. Slice the steak into thin slices and place on top of the veggies.
3. Pour the sauce over top.