Luxury recipes for beef with pepper 5 times different. Which variant will become your favorite?

Nothing beats delicious beef!

This time we have prepared for you 5 delicious recipes for beef with pepper, which even the biggest gourmets will appreciate.

Dazzle your family and guests!

Try the variant with minced meat, the Asian stir-fried mixture and quality steaks.

Vietnamese beef stew with green pepper

A slightly spicy sauce with tender beef cubes, potatoes, carrots and fresh green pepper tastes best with crusty bread. Its preparation is simple and even a beginner can handle it!

What you will need

For the beef:

• 700 g beef slices, cut into cubes about 4 cm thick
• 1/2 teaspoon of salt
• 1 teaspoon of soy sauce
• 1 teaspoon olive oil (plus a little extra)
• black pepper

Other ingredients:

• 1 small onion, diced
• 3 shallots, thinly sliced
• 3 cloves of garlic, pressed
• 30 g of green pepper balls
• 2 teaspoons plain flour
• 3/4 teaspoon tomato puree
• 2 cups fresh coconut juice
• 1 cup of water
• 2 bay leaves
• 1/2 teaspoon salt (or more to taste)
• 500 g potatoes, peeled and diced
• 2 carrots, peeled and cut into rounds

Method

• Cut the beef into 4 cm thick cubes and mix with 1/2 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon olive oil and black pepper.
• Set aside.
• If you have time, you can marinate the meat for 1-2 hours.
• Cut the onion into wedges, the shallot into slices and crush the garlic.
• Also, using a mortar and pestle, lightly crush 1 teaspoon of green pepper (or roughly chop with a knife).
• Add the olive oil to a heavy-bottomed saucepan over medium to medium-high heat.
• Once the oil is hot, add the beef cubes and fry until brown.
• Transfer to a bowl.
• Reduce the flame to medium.
• Add the onion rings to the pot and sauté until the onions are fragrant.
• Add the shallots, garlic and crushed green pepper and sauté briefly until fragrant.
• Add the beef cubes back together with 2 teaspoons of flour and mix well.
• Then add the tomato puree and mix well again.
• Add the coconut juice and water and once the mixture begins to boil, reduce the heat to a simmer.
• Add 1/2 teaspoon salt and bay leaves.
• Place the lid on the pot, but leave it partially uncovered.
• Simmer slowly until the meat is almost tender.
• Add the carrots and potatoes to the pot and cook until the meat, potatoes and carrots are tender to your liking.
• Taste and adjust the seasoning to your taste.
• You can also adjust the consistency of the sauce by adding water (to thin) or flour (to thicken).
• Transfer to serving bowls and garnish with fresh green pepper (optional).
• Serve hot with your favorite crusty bread.

Beef steaks with creamy pepper sauce

A luxurious and at the same time simple recipe that will dazzle your significant other! Who could resist a quality beef steak topped with a delicious cream sauce with black pepper and brandy. Yum!

What you will need

• 4 quality steaks (each weighing approx. 200-500 g
• salt
• 2 tablespoons of extra virgin olive or canola oil
• 3 tablespoons black peppercorns, crushed
• 1/4 cup finely chopped shallot or onion
• 1/4 cup cognac or brandy
• 1 cup beef broth
• 1/4 cup whipping cream
• 1/4 cup finely chopped parsley

Method

• Salt the steaks liberally on both sides and let them come to room temperature, about 30 minutes.
• In a large cast iron skillet, heat the oil over high heat.
• When the oil begins to smoke, remove the pan from the heat.
• Pat the steaks dry with paper towels (steaks cook better if you pat them dry first) and place on the hot pan.
• Return the pan to the heat and reduce the flame to medium-high.
• Sear the steaks without moving them for at least 4 minutes.
• Try to lift the steak with tongs and turn it.
• Reduce the flame to medium.
• If the steak sticks to the pan, let it cook on that side for another minute or two.
• If you want the meat rare, the internal temperature should be 48 °C, if medium rare 51 to 54 °C, medium 60 °C and medium well 68 °C.
• Once the steak is cooked to your liking, place the meat on a baking sheet and sprinkle a generous amount of cracked black pepper on both sides.
• Cover the meat with foil and let it rest while you prepare the sauce.
• Add the shallots to the pan and sauté for 2 minutes.
• Add the brandy and deglaze the pan by scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
• Once the brandy is almost boiling, add the beef stock and turn the heat down a bit.
• Cook the sauce for about 4 to 5 minutes.
• Add the cream and boil again.
• Turn off the stove and add the parsley and any remaining black pepper (no more than 1 tablespoon, the rest should already be used to season the steaks).
• Taste and add salt if necessary.
• Pour the sauce over the steaks and serve immediately.

Beef jerky with pepper on red wine

Make this perfect pulled beef with red wine and black pepper! It’s a delicacy and all you need is a baking dish and an oven.

What you will need

• 500 – 700 bone-in beef patties
• 1 – 2 teaspoons of crushed black pepper
• a generous pinch of sea salt
• 4 – 5 peeled garlic cloves
• 4 – 5 sprigs of rosemary
• 1/2 bottle of dry red wine

Method

• Preheat the oven to 110 degrees Celsius.
• Place the beef tenderloin in a baking dish that is large enough to hold the meat.
• Sprinkle with garlic and rosemary, salt and pepper and cover with red wine.
• Cover the baking dish and place in the oven for 7-10 hours.
• When you take the meat out of the oven, it falls apart at the slightest touch of a fork.
• Serve with green vegetables and pumpkin.
• Enjoy your meal!

Beef with black pepper

Hei Jiao Niu Liu is a quick and easy stir-fry of beef, onions and peppers seasoned with oyster sauce and plenty of black pepper. This is a Chinese classic with a luxurious taste!

What you will need

• 2 teaspoons of whole black pepper
• 350 g beef tenderloin, cut into 2 cm cubes
• 2 tablespoons of oyster sauce
• 1 tablespoon of rice wine
• 1 teaspoon of soy sauce
• 1 teaspoon of roasted sesame oil
• 1 teaspoon of potato starch
• 1 tablespoon of vegetable oil
• 1 small onion, cut into centimeter pieces
• 50 g of red pepper
• 50 g of green pepper
• 2 large garlic cloves, chopped

Method

• Put the black pepper balls in a mortar and grind them roughly.
• If you don’t have a mortar and pestle, place the pepper balls in a freezer bag and use a rolling pin to crush them.
• In a bowl, whisk together the oyster sauce, rice wine, soy sauce, sesame oil, and most of the black pepper (save some for garnish).
• Add the potato starch and mix until no lumps remain in the mixture.
• Stir in the beef to coat evenly and let it marinate while you prepare the vegetables.
• Heat a skillet over medium-high heat until hot.
• Add the vegetable oil, then using tongs, add the beef in a single layer.
• Try to leave as much marinade as possible in the bowl.
• Fry the meat until golden brown on one side, then turn each piece and sear the other side until browned.
• Add the onion, pepper and garlic to the pan and increase the heat.
• Saute while stirring constantly.
• When the onions are translucent, add the remaining marinade and toss until the meat is shiny and evenly coated with the sauce.
• Serve with rice and garnish with remaining black pepper (to taste).

Steaks with green pepper sauce and potatoes

In this delicious interpretation of the French dish “steak au poivre”, we use green pepper, which is wonderfully mild. With coarse mustard, butter and cream, it is part of an incredibly tasty sauce that perfectly complements luxurious beef steaks.

What you will need

• 2 flank steaks
• 230 g of small potatoes
• 230 g of spinach
• 2 cloves of garlic
• 3 tablespoons of strong beef broth
• 2 tablespoons of butter
• 2 spoons of green pepper in brine
• 2 tablespoons of whipping cream
• 1 tablespoon of coarse mustard

Method

• Preheat the oven to 230°C.
• Remove the steaks from the refrigerator to come to room temperature.
• Cut the potatoes into 1 cm thick rounds.
• Peel and chop the garlic.
• Put the potatoes on a baking sheet.
• Drizzle them with olive oil, season with salt and pepper and mix well.
• Arrange the potatoes in one even layer and bake for 13 to 15 minutes, or until browned and tender.
• Remove from oven and set aside.
• While the potatoes are baking, heat 2 teaspoons of olive oil in a large skillet (if you have a nonstick one) over medium-high heat.
• Add the spinach.
• Cook, stirring frequently, for 2 to 3 minutes or until wilted.
• Squeeze the excess liquid from the spinach.
• When the spinach has cooled enough, transfer it to a work surface and chop finely.
• Transfer to a bowl and set aside.
• Dry the steaks with paper towels and season with salt and pepper on both sides.
• Heat 2 teaspoons of olive oil in a pan.
• Add the steaks.
• Cook for 3 to 4 minutes on each side or they won’t cook to the desired doneness.
• Transfer to a plate and let rest for at least 5 minutes, leaving any browned bits in the pan.
• While the steaks are resting, heat up the pan.
• Add ¼ cup of water.
• Stir in the beef stock, green pepper, mustard, half the butter and half the cream.
• Season with salt and pepper.
• Cook, stirring frequently, for 2 to 3 minutes.
• Transfer to a bowl and set aside in a warm place.
• In the same pan you used to make the sauce, heat 2 teaspoons of olive oil.
• Add the garlic.
• Saute, stirring frequently, for 1 to 2 minutes or until tender.
• Add the chopped spinach and the remaining cream.
• Cook, stirring frequently, for 1 to 2 minutes.
• Add the remaining butter.
• Cook, stirring frequently, for 30 seconds to 1 minute.
• Turn off the stove and season with salt and pepper to taste.
• Divide the steaks, roasted potatoes and creamed spinach between 2 plates.
• Pour sauce over.
• Enjoy it!

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