Recipe: Black Pepper Beef
Head chef Jason Yang, who formerly worked at Hakkasan London and Yuan at Atlantis is a master at creating Chinese food. Now at the helm of Kuai, the new Asian hangout at Boxpark, this is the recipe for one of his most beloved dishes
150g grain-fed beef ribeye steak, cut into 2cm cubes
1 white onion, cut into 2cm strips
Green, yellow and red peppers, cut into 2cm strips
1 courgette, cut into 2cm thick strips
FOR THE MARINADE
A pinch of salt
A pinch of pepper
A pinch of sugar
A pinch of chicken seasoning
1 tbsp OK fruity sauce or brown sauce
FOR THE BLACK PEPPER SAUCE
10g crushed black peppercorns
150ml tomato ketchup
20ml light soy sauce
1 tbsp Worcestershire sauce
20g granulated sugar
1 Marinate the beef cubes in the marinade mixture and set aside for at least 4 hours.
2 Prepare the sauce. Heat a saucepan over a medium heat and lightly toast the crushed black peppercorns. Add the butter and stir until melted.
3 Add the ketchup, soy and Worcestershire sauce and keep stirring for about 2 minutes or until all the ingredients have combined and the sauce is thick. Finally add the sugar and stir to incorporate.
4 Place a wok or a saucepan over a high heat. Sear the beef cubes and cook to preference.
5 Add the vegetables and lightly stir-fry together with the beef.
6 Add 2 tablespoons of the black pepper sauce and stir well.
7 Sprinkle some more crushed black peppercorns on the plate and serve.