Garlic Black Pepper Steak Donburi

A comfort recipe inspired by childhood visits to Taiwan. There was this hole-in-the-wall restaurant by my grandparents’ home that served black pepper steak on a sizzling platter.

The Taiwanese black pepper flavor can be found at different establishments but something about this restaurant was memorable to me.

This recipe is the result of experimenting with various black pepper steak sauces to recreate a nostalgic flavor.

The sauce is extremely customizable and ever evolving. The ingredients can be experimented with to find a taste that is most comfortable for you.

A hearty meal when paired with rice. Best straight from the pan but also doubles as great meal prep. I tend to like mixing up everything before storing in the fridge as I think the rice better soaks up all the gravy this way!

Ingredients

Steak
•(1) Maui Sweet Onion
•(3oz) Shallots
•(1lb – 1.3lb) Sukiyaki Cut Beef
•(8oz) Mushrooms
•(5 cloves) Garlic
•Ground Black Peppercorn
•Ground White Peppercorn

Sauce
•Ground Black Peppercorn
•Oyster Sauce
•Worcestershire Sauce
•Ketchup
•Shoyu (soy sauce)
•Mirin
•A1 steak sauce

Recipe

  • 0. Prep

    a) start rice cooker
    b) cut shallots, onions, mushrooms
    c) marinate beef & mix sauce

  • 1. Brown Beef

    a) coat pan with oil & set to medium-high heat
    b) add crushed garlic, black pepper and beef
    c) cook beef until brown and set aside

  • 2. Sauté Vegetables

    a) add mushrooms, onions, shallots to same pan
    b) add crushed garlic, black & white pepper
    c) cook covered on medium heat until aromatic

  • 3. Mix Sauce

    a) mix sauce ingredients, measure by heart
    b) add black & white pepper

  • 4. Add Beef & Sauce

    a) before adding beef, cut with scissors to achieve an even ratio of beef/veggies/rice while eating

  • 5. Bring Together

    a) cook covered on low-medium heat until a light natural gravy is created