Lee Kok Hua, Executive Chef at Hakkasan Abu Dhabi, Emirates Palace hotel
Ingredients
180g Galloway rib eye steak (cut evenly in to cubes of 15g each and seasoned with salt, pepper and mixed with ½ teaspoon starch, 2 teaspoons of water and a further 2 teaspoons of oil just before cooking)
20g peeled garlic cloves (blanched and boiled in hot water for five 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 seasoning
12g Worcestershire sauce
32g chicken stock
18g white sugar
Method
- Put the pepper in a dry wok and heat gently until it releases its aroma. Stir in the butter followed by the rest of the ingredients, continue stirring. Stop cooking when all ingredients have combined together and are reduced enough to coat the back of a spoon. Set aside and allow to cool down
- Heat half of the oil in a wok or deep pan, add the garlic cloves and cook until evenly brown. Remove and strain
- Using the same pan, drain the oil, fry the beef cubes and on a high heat, caramelise the meat surfaces but be careful not to overcook. Take out and set aside
- In a clean pan, heat a little of the oil and fry the onions and spring onions, sprinkle with a little water, season with a little salt then take out and strain
- Using the same pan, add 2-3 tsp of the black pepper sauce, heat until it glistens, then return the beef, garlic and onions back into the pan. Quickly mix together or toss the pan, reduce the liquid back to a glaze
- To serve, sprinkle the diced red pepper on top and on the side of the plate as a garnish.
This recipe serves two and comes from Lee Kok Hua, Executive Chef at Hakkasan Abu Dhabi, Emirates Palace hotel.
