Chocolate Pepper Steak Sauce Recipe

Name: Chocolate Pepper Steak Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken stock; 1 tablespoon brown sugar; 1 tablespoon ponzu sauce; 1 tablespoon soy sauce; 1/2 tablespoon peppercorn (Corse ground, from mill); 1 teaspoon ground ginger; 1/2 tablespoon Dutch-processed cocoa powder; 1 dash ground cayenne pepper; 1 teaspoon cornstarch; 2 tablespoons water

Servings: persons

1 cup chicken stock
1 tablespoon brown sugar
1 tablespoon ponzu sauce
1 tablespoon soy sauce
1/2 tablespoon peppercorn (Corse ground, from mill)
1 teaspoon ground ginger
1/2 tablespoon Dutch-processed cocoa powder
1 dash ground cayenne pepper
1 teaspoon cornstarch
2 tablespoons water

1
Combine Chicken Stock, Brown Sugar, Ponzu, Soy, Peppercorn, Ginger, & Cocoa Powder in sauce pot over medium-high heat. (NOTE that Ponzu is a citrus soy sauce. Soy + drops of lemon juice can be substituted).
2
Whisk until well combined.
3
Bring to simmer, whisking frequently. The chocolate should be integrated into the liquid.
4
Combine Corn Starch and Water in a separate dish. Do not let settle.
5
Add Corn Starch mixture to sauce pot.
6
Whisk over heat until thickened.
7
Add Cayenne from shaker.
8
Whisk Cayenne into sauce.
9
Serve with steak.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup chicken stock, 1 tablespoon brown sugar, 1 tablespoon ponzu sauce, 1 tablespoon soy sauce, and more.

Yes, Chocolate Pepper Steak Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Pepper Steak Sauce

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