Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarsely ground black pepper. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy.

For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade.

Why I Love This Recipe This dish is nostalgic, hearty, and full of punchy flavor. What makes Filipino Beef Steak stand out is ...

Remove items from your saved list to add more. Black pepper and beef is a classic combination. This recipe steers away from rich, creamy, peppery sauces and remains a light dish. Serve this with a ...

“Exquisitely succulent beef brisket, marinated and simmered ... steamed rice with a final sprinkle of freshly ground black ...

Black pepper has a warm, spicy heat. It is often referred to as the king of spices, having many benefits in addition to improving the overall flavour of many ingredients. serves Put the beef ...

If you like the taste of black pepper, and lots of it ... Use strip steaks, called for here, or upgrade the meat to thick beef tenderloin steaks, in which case you need four 6- to 8-ounce pieces.

Black pepper is “such a great complement to beef” that you’d think a simple pepper crust would be the perfect preparation for beef tenderloin, said Celeste Rogers in Cook’s Illustrated.

Australian Gourmet Traveller Chinese recipe for beef fillet with black pepper sauce by Tony Tan Simple and fast, this Cantonese dish reminds me of Western-style pepper steak, except the cooking method ...