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Peppered Stir Fry Steak And Mushrooms

Peppered Stir Fry Steak And Mushrooms

By sifting ground black pepper to separate the white from the black you can create a magnificent black pepper steak by using just the black pepper. Try this idea with rump steak, remembering to let it rest before serving - that way the meat will be juicier and very tender.


  • 3 tblsp black peppercorns
  • 500 grams thick cut rump steak
  • ΒΌ cup Port or Brandy
  • 2-3 tblsp olive oil
  • 2 onions, peeled and finely sliced
  • 4 large flat mushrooms
  • 300 ml bottle cream
  • 1 tsp each mild mustard and salt
  • potatoes for 4 in your favourite way (mashed, rosti, pan-fried)
  • favourite greens for 4


  1. Grind the black pepper on a medium grind and then sieve. Reserve the fine white pepper and use elsewhere. Cut the rump steak into thick finger-size pieces and then toss with the Port or Brandy and sieved black pepper. Allow to stand for 30 minutes.
  2. Heat half the oil in a pan and pan fry the mushrooms and onions until well browned, cooked and fragrant. Keep warm.
  3. Heat the remaining oil in a frying pan or wok and quickly stir fry the meat until well browned on the outside but still pick on the inside. Set the meat aside to rest for 2-3 minutes. Add the cream, mustard and salt to the pan and boil for 1-2 minutes, scraping to lift the sediment from the pan.
  4. To serve arrange your favourite potatoes and greens on a plate, top with mushrooms, onions, beef and then pour over the cream sauce and serve immediately while hot.

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