Signature dish from the famous chef Che Liang Lee using exquisite Asian sauces black pepper, oyster premium and light soy sauce Lee Kum Kee.
Ingredients
INGREDIENTS (for 3-4 servings)
MAIN INGREDIENTS:
- 250g Ribeye steak (dry aged, cut ≈2.54cm)
- 80g shallots (cut into 1.25 cm circles)
- 20g Green onion (sliced ≈ 5 cm long)
- 40g Garlic (cut into slices)
FOR THE SAUCE:
- 1 st. l. LKK Oyster sauce Premium
- 3.5 tbsp. l. LKK Black Pepper sauce
- 1 st. l. LKK Light soy sauce
- 1 st. l. Tomato sauce
- 5g Sugar
- 25g Butter
- 15g ground black pepper
- A little cornstarch
- A little red wine or rice wine (which is also added during cooking)
COOKING TECHNOLOGY:
1. Heat the WOK until hot. Fry the steak until medium brown. Let the meat rest for 5 minutes. Cut the steak into 5 cm long strips. Set aside.
2. Separate the fat and tendons. Cut them into small cubes. Set aside.
3. Pre-fry shallots and garlic until golden. Set aside.
4. Preheat the WOK to about 100⁰. Slowly add the fat and fry the tendons for 3 minutes or until they are fragrant. Add the cornmeal to the steak. Add ground black pepper, green onions and sauce. Constantly mix everything in the WOK and fry for 2 minutes.
5. Add the chopped steak meat. Add a splash of red wine. Mix quickly for 10 seconds. The dish is ready, serve it!