Beartso's "Almost Authentic"
Black pepper sauce
A taste of home for those familiar with the Taiwanese night market steak and teppanyaki stands and those who love the sizzling cast iron plate of goodies served at many Hong Kong restaurants.
USES
Over pan-seared steaks or chicken thighs
Stir fries
Braised beef short ribs
INGREDIENTS
Produce department
Garlic, minced - 4 tbsp (or 12-16 cloves, finely chopped)
Onion, large - 1/2, finely chopped
Dairy aisle
Butter - 3 Tbsp
Condiments aisle
Olive oil - 1 Tbsp
Spice rack & Baking aisle
Black pepper, coarse grind - 3 Tbsp
Rock or brown sugar - 1 Tbsp
Specialty item
Soy paste - 1/4 cup
Substitute: Soy sauce 1/4 cup, corn starch 1/4 tsp melted
DIRECTIONS
In a small sauce pan, heat olive oil (1 Tbsp) and butter (3 Tbsp) over medium-low heat.
As the butter melts, add garlic (minced 4 Tbspor chopped 12-16 cloves) and chopped onion. Stir frequently to prevent burning.
Add sugar (1 Tbsp) and black pepper (3 Tbsp). Stir frequently to melt the sugar.
Add soy paste (1/4 cup) and michiu (1/4 cup). Mix well.
Bring the sauce to a light boil to cook off the alcohol. Turn off the heat once the alcohol is cooked off. Sauce can be used right away. Transfer the remaining sauce to a sealed jar and refrigerate for up to 2 weeks.
NOM NOM CHOMP!