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This is a fusion recipe that was created by a master chef called Wu Liangtang at the Sheraton Hotel in Tian Jing, China. He came up with this idea right after the exchange and study at the Sheraton Hotel in Singapore. Using butter with Chinese seasonings is genius. The sauce is so rich, savory, and buttery. The black pepper stands out and pairs really well with the succulent beef.
Ingredients (Serves 3 people)
1.5 lb. of rib-eye steak
2.5 tsp cornstarch (Amazon Link – https://geni.us/cornstarch)
1/2 tsp baking soda (Amazon Link – https://geni.us/baking-soda-cooking)
1.5 tbsp of Chinese cooking wine (Amazon Link – https://geni.us/Shao-xing-ooking-wine)
2.5 tbsp of oyster sauce (Amazon Link – https://geni.us/premium-oyster-sauce)
1 tbsp of soy sauce (Amazon Link – https://geni.us/light-soy-sauce)
1.5 tbsp freshly ground black pepper (Amazon Link – https://geni.us/black-peppercorns)
2.5 tbsp of water
2.5 tsp of sugar
1/3 tsp Sichuan peppercorn powder (Amazon Link – https://geni.us/sichuan-peppercorns)
2 tsp of dark soy sauce (Amazon Link – https://geni.us/dark-soy-sauce)
50-60 cloves of garlic, about 4 bulbs
3 tbsp of oil
2 tsp of butter
2 tbsp of diced scallions
INSTRUCTIONS
Cut the rib-eye steak into 1 inch cubed. Marinade the beef with cornstarch, baking soda, and Chinese cooking wine. Mix well and set it aside for 10 minutes. There is no salt in the marinade because all the flavor is in the sauce.
In a sauce bowl, add oyster sauce, soy sauce, water, sugar, Sichuan peppercorn powder, dark soy sauce, and freshly ground black pepper. Mix well and set the sauce aside.
Peel 50-60 cloves of garlic and set it aside. The standard here is to pair each beef cube with one garlic clove.
Add a drizzle of oil to a frying pan and saute the garlic cloves over medium-low for a few minutes or until the surface of the garlic becomes slightly golden.
Turn off the heat and remove the garlic from the pan. Make sure to tilt the pan so you can leave the oil behind.
Crank up the heat to maximum. Wait until you see a slight smoke coming out, then toss in the beef. Spread it out. Let it sear on one side, taking a couple of minutes.
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Flip the beef cubes to sear the other side for 2 minutes or until the beef is nice and charred.
Turn the heat to low. Introduce the garlic back to the pan along with the sauce. Mix thoroughly. Before you turn off the heat, quickly add the butter and toss to melt it.
Garnish with diced scallions and serve with white rice.
27 Comments
you should make a cookbook..
As RD says this is how I remove the garlic paper. I place the head point up and smack down with the palm. Take the cloves and put in a metal bowl. Then place another on top and shake it good. Works great!! Love your help with the cooking.
Hi sis…I never try this!!look good and delicious 🤤 thank you so much for sharing recipes 😊😊is my favourite food 😊
I think it could also be wonderful with brown rice, if it's cooked properly. what a delicious looking dish!!!
Well Mandi this is another one of your recipes I can't wait to try this week. BTW, have I told you lately how great your wok is? I bought it years ago as soon as you announced (time flies!) and it seems to get better and better the more we use it!
Thanks for this recipe, now it's on my list! 😋
Yas, this is the most delicious recipe ive seen today. 🤤
Wow just yummy 😋 delicious recipe 👍❣️🎉❣️🌺❣️💕
Yay garlic!!
Mandy, thank you for this delish recipe. Going to make this this weekend. Love all your recipes!
Definitely an inflation friendly recipe most of us needed.
Looks Great . Thanks Mandy 👌🖐
I have a chicken, redwine and 50 garlic cloves recipe and I looove garlic so this made me superhappy to watch! Will try this 😍
Thank you Mandy, I'm going to make this recipe cause I am a garlic and black pepper lover. God bless you🙏🙏❤️
Please list a link to that frying pan!
Recipe is phenomenal!
Certified Angus Beef Test Kitchen folks, you really need to take a look at this!
looks so good!
Looks really delicious. I wish Wagyu steak would become much cheaper, this would taste excellent with some wagyu.
👍🔥🤤🔥👍
Incredible recipe.. Only thing I would alter, would be to double the Szechuan pepper. It definitely needs more
In Japan and Korea, shoving rice the way you do is frown upon. In Japan, only the gangs and lower class eat like that. It really looks so gross. I never understood that way of eating.
I made this dish today, and it is absolutely amazing!! I WILL make this again. Thankyou for sharing this wonderful recipe!!
Mandy you are awesome! Just found your channel a month ago and you have absolutely changed my game! I can cook with a carbon steel wok like a pro( as long as it's smoking hot) and my whole family can't believe how good your recipes are. THANK YOU!
She's a cooking genius. Very gifted. Very thorough in explaining these procedures.
Ni hao ma,in the time span of cooking i would worry those whole cloves are not fully cooked through,, ? Rice: short grain or it looks like maybe you used Basmati ?? I'm addicted to japanese short-grain ( " sushi" rice) , xie xie ni ! zai jian 😉
Soak garlic in water for twenty mins makes it easy to peel.
Bussin
What I don’t like is mixing meat with bare hands
Are the steaks aged or fresh, can you please clarify?