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
- 250g Ribeye Steak (dry-aged, sliced ≈2.54cm)
- 80g shallots (cut into 1.25 cm circles)
- 20g Green onion (sliced ≈ 5 cm long)
- 40g Garlic (cut into slices)
- 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 method
1. Prepare the steak
Heat the WOK to maximum temperature. Fry the ribeye steak until medium. Remove from heat and let it “rest” for 5 minutes. Cut the meat into strips about 5 cm long. Set aside.
2. Fat and tendons
Separate the fat and tendons from the steak. Cut them into small cubes. Set aside.
3. Aromatic base
Fry the shallots and garlic over medium heat until golden brown. Set aside.
4. Sauce
Heat the WOK to about 100°C. Add the fat cubes and tendons, fry for 3 minutes until they release their aroma. Add a little cornmeal to the steak. Add the ground black pepper, green onions and pour in the sauce into the WOK. Stir constantly and cook for about 2 more minutes.
5. Finishing
Add the chopped ribeye and sprinkle with red wine. Stir quickly (10 seconds) and serve immediately.