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 - 4 Tbsp

  • Rock or brown sugar - 1 Tbsp

Specialty item


DIRECTIONS

  1. In a small sauce pan, heat olive oil (1 Tbsp) and butter (3 Tbsp) over medium-low heat.

  2. As the butter melts, add garlic (minced 4 Tbspor chopped 12-16 cloves) and chopped onion. Stir frequently to prevent burning.

  3. Add sugar (1 Tbsp) and black pepper (4 Tbsp). Stir frequently to melt the sugar.

  4. Add soy paste (1/4 cup) and michiu (1/4 cup). Mix well.

  5. 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!