Stir-fry BLACK PEPPER BEEF Recipe
Stir-fry black pepper rib eye beef with merlot By Tong Chee Hwee - Executive Chef - Hakkasan Group | By Tong Chee Hwee - Executive Chef - Hakkasan Group |
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.legacyoftaste.com.
Cooking tools:
- Kitchen scale
- Wok
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Colander
- Slotted spoon
- Wooden spoon
- Spoon
- Stove
- Plate
- Spatula
- Skillet
Ingredients
- 180 g Black Angus beef rib-eye steak cut evenly into cubes, about 15g each
- 20 g Peeled garlic cloves blanched and boiled in hot water for 5 minutes
- 40 g Thai spring onions white lower stem
- 50 g Diced onions
- 40 ml Merlot
- 150 ml Vegetable oil
- 8 g Cracked black pepper
- 32 g Butter
- 120 g tomato sauce
- 18 g Liquid seasoning
- 12 ml Worcestershire sauce
- 32 g Chicken powder seasoning
- 18 g White sugar
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