Wok-fried Black Pepper Beef

Soak up the Oriental flavours of this Hukama recipe
Monday , 09 July 2012
Wok-fried Black Pepper Beef
Wok-fried Black Pepper Beef

Wok-fried Black Pepper Beef

Serves 4

880g beef tenderloin                          
50g red capsicum, cut into squares 
50g yellow capsicum, cut into squares 
50g red onion, cut into squares    
25g garlic
15g red chilli, cut diagonally 
30ml frying oil

For the Marinade
15g salt
20g sugar
3ml Worcestershire sauce
15g potato starch

For the Black Pepper Sauce
60g dried black peppercorns                   
20ml dark soya sauce
3g chilli powder                            
15g red onion, chopped                         
15g garlic, finely sliced                             
30ml tomato ketchup                         
60ml golden syrup              
30ml frying oil
35ml oyster sauce
15ml Worcestershire sauce
160ml water
17g butter
15g Hong Kong flour (highly bleached flour, can substitute with plain flour)

Cut the beef into cubes and marinate for 30 minutes.
2. To make the sauce, heat up a wok and add butter, onion and garlic and fry until fragrant. Add the black peppercorns and chilli powder followed by the water, ketchup, oyster sauce and Worcestershire sauce.
3. Cook for 10 minutes then add the golden syrup. Separately, mix the oil and flour and add to the sauce to thicken.
4. Blanch onion and capsicum and stir-fry until tender.
5. Heat up a wok, add oil and fry the garlic until golden brown. Add beef and remaining 6. ingredients. Cook for a few minutes (until beef is to your liking) and toss to mix through.
6. To serve, mix the sauce into the beef and vegetables.

INFO: Hukama, The Address Downtown Dubai, open daily from 6.30pm to 11pm, 04 888 3444, dine@theaddress.com, www.theaddress.com.

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