This site uses its own technical cookies and third-party cookies (technical and / or profiling) to provide a better online experience.
To learn more or opt out of all or some cookies, see the page Cookie.
By clicking on "Ok", on any element of the page or continuing navigation in any other way, you are consenting to the use of cookies.

Ok

SHANGHAI-STYLE BLACK PEPPER BEEF

Course: Main
Chef: Zhu Haifeng
Featuring: Meat Fish

Ingredients

- 400g Australian beef fillet
- 10g minced garlic
- 10g butter
- 15g oyster sauce
- 10g dark soy sauce
- 20g granulated sugar
- 3g ground black pepper
- 4g ground white pepper
- Potato starch, as required

Method

1.Cut the beef fillet into 3cm cubes. Mix together some salt, sugar, potato starch, and water and marinate the beef.

2.Heat 1 litre of vegetable oil over a medium heat. Fry the beef for 10 seconds and then remove and set aside. Increase the heat and fry the beef for a further 10 seconds, then remove and set aside.
3.Rinse and dry the wok, the return to the heat and stir fry the garlic until fragrant, then ass the butter, oyster sauce, black pepper, sugar, and dark soy sauce.
4.Return the beef to the pan and add the white pepper. Toss to combine with the sauce and then serve immediately.

Pairings

BAROLO DOCG

Grape: Nebbiolo It offers aromas of wild red berries, dark spices, menthol and a whiff of espresso c...

View details