Taiwanese-style Pepper Steak and Egg on Steamed Rice

Some might say this dish is rather like a Western-style steak. It is similar but instead of finding it in steak houses, it can be bought on street stands in Taiwan. Most night markets in Taipei City, such as the bustling Shilin night market or Huashi Street, still sell street food with plenty of delicacies to be sampled and savored. The flavors that waft down the streets make your mouth water even on a full stomach! Whenever I visited Taiwan on my summer holidays, my cousins would take me on their mopeds and we would whizz to the markets to have this dish and many others, from Tso Do-fu (‘stinky tofu’) to Eara-Tzen (‘oyster omelets’). The Chinese five-spice makes you crave this recipe again and again.

Preparation time: 10 minutes plus marinating
Cooking time: 30 minutes with the rice


  • 2 x 8 oz sirloin steaks

For the Marinade

  • 5 tablespoons light soy sauce
  • 2 tablespoons Chinese five-spice powder
  • 1 tablespoon brown sugar
  • 4 tablespoons ground black pepper
  • 3 tablespoons peanut oil
  • 2 eggs


  1. Combine all the marinade ingredients in a bowl and place the steak in the marinade for 30 minutes (overnight is better, but even 10 minutes is fine).
  2. Heat a wok over high heat and add 2 tablespoons peanut oil. Remove the steak from the marinade and fry the steak for 1 minute on one side then turn it over, to brown the other side. Pour in the rest of the marinade and cook until the meat is done according to your preference. I like it medium so about 6 minutes, depending on the size of the steak.
  3. A few minutes before the steak is ready, heat another small pan add the remaining oil, and fry the eggs. Cook to your preference but the yolks are supposed to be quite runny.
  4. To serve, place some jasmine rice in a small bowl, then invert it onto a plate in an attractive mound. Place the steak in the middle, place the egg on top of the steak and pour the steak cooking juices over the egg, meat and rice.