Rib-eye black pepper beef
For the beef
180g Galloway rib-eye steak cut into 15g cubes and seasoned with salt and pepper. ½ teaspoon starch, 20g peeled garlic cloves (blanch and boiled in hot water for 5 minutes), 40g spring onions, 50g diced onions, 10g red pepper finely diced, 300ml vegetable oil.
For the black pepper sauce
8g cracked black pepper, 32g butter, 120g tomato sauce, 18g Maggi liquid seasoning, 12g Worcestershire sauce,
32g chicken stock, 18g white sugar.
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1. For the sauce, heat the pepper in a dry wok. Stir in the butter followed by the remaining ingredients. Continue stirring until all ingredients have combined and reduced enough to coat the back of a spoon. Set aside to cool.
2. Heat half the oil in a wok, add the garlic cloves and cook until evenly brown. Remove and strain.
3. Mix the starch, 2 teaspoons of water and 2 teaspoons of oil and coat the beef. Using the same wok, fry the beef cubes on a high heat to caramelise the meat’s surface but do not overcook. Take out and set aside.
4. In a clean pan, heat a little oil. Fry the onions and spring onions. Sprinkle with a little water and salt. Strain.
5. Using the same pan, add 2-3tsp of black pepper sauce and heat until it glistens. Return beef to the pan, mix together, reduce the liquid to a glaze, then serve.
9. Sprinkle diced red pepper on top, to finish.
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