Directions. Heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallot and cook until softened, about 3 minutes. Add cherries, brandy and mustard and cook for 1 minute. Stir in vinegar and bring to a simmer. Cook until the mixture is reduced by half, about 5 minutes.
Stir to coat and allow to thicken for a minute or two. Add the noodles and toss with tongs to combine the ingredients and coat the noodles with the sauce. Add a splash of water (about ¼ cup or so) while warming the sauce only if needed. Return the vegetables to the skillet. Remove from the heat. Taste and season with additional pepper if desired.Black Pepper; we need a lot of black pepper since it is a beef and pepper recipe; Sauce. I combine the two sauces Amakuchi a type of Honey Soy Sauce and Karakuchi a type of Garlic Soy Sauce, in one sauce. I’m not saying this sauce is 100% the same as the original pepper lunch sauce, but it’s a perfect combination and easy to make, you will1. Combine 1 tablespoon water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes. 2. Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1½ teaspoons cornstarch, and ½ teaspoon sugar together in small bowl.
In a separate small bowl, combine the cornstarch and its water (1 Tbsp) and mix until lump-free. Then heat a wok or a high-sided, large skillet over high heat until lightly smoking, and add 1 tablespoon of oil, swirling to coat. Add half the beef to the pan and cook, untouched, until well-seared (about 1 minute).
. beef in black pepper sauce recipe
