Taiwanese-style Pepper Steak with Egg

If you like strong spices, these pungent, peppery steaks by Ching-He Huang are for you
By Ching-He Huang
Taiwanese-style Pepper Steak with Egg
  • Rating:
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 1-2 hrs marinating
  • Effort: easy



  • 2 sirloin steaks, 200g each
  • 5 tbsp light soy sauce
  • 2 tbsp chinese five spice
  • 1 tbsp brown sugar
  • 4 tbsp sichuan peppercorns, ground, or coarsely ground black peppercorns
  • 3 tbsp groundnut oil
  • 2 eggs
  • 300 g jasmine rice, steamed, to serve


1. Combine the soy sauce, five spice powder, brown sugar and ground peppercorns in a bowl. Place the steak in the marinade for 1-2 hours - turning once.

2. Heat 2 tablespoons of the groundnut oil in a heavy-based frying pan or skillet, and fry the steak, pouring in the rest of the marinade as it cooks. For medium-cooked steak, cook for 3-4 minutes on each side.

3. While the steak is cooking, fry the eggs in the remaining oil, but don't overcook them. Spoon a heap of rice in the centre of a serving plate, place the steak in the middle, and top with the lightly-fried egg. If you like your steaks seriously spicy, pour over any reduced juices from the pan - it does taste very peppery, so be judicious!

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