This dish was always served on a sizzling platter in the restaurant. We had ox-shaped, heavy cast-iron platters that we’d heat until they nearly glowed red. They were then placed onto their wooden serving boards and billows of smoke would fill the kitchen. We’d pour the beef covered with its rich sauce onto the platter and it would sizzle and spit, filling the air with an aromatic cloud of smoke that smelled simply amazing.
- Preparation times: 10 minutes
- Cooking times: 5 minutes
- Serves: 4
- 2 tsp whole black peppercorns
- 450 g (1 lb) beef fillet, sliced into bite-sized pieces
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine
- 2 tsp light soy sauce
- a splash of sesame oil
- 2 tsp cornflour (cornstarch), plus 1 tbsp mixed with 2 tbsp water
- 1½ tbsp groundnut oil
- 2 garlic cloves, thinly sliced
- 1 small green (bell) pepper, DE-seeded and diced
- 1 small onion, diced
- 120 ml (½ cup) chicken or vegetable stock
How useful was this post?
Click on a star to rate it!
Average rating / 5. Vote count:
No votes so far! Be the first to rate this post.
We are sorry that this post was not useful for you!
Let us improve this post!
Thanks for your feedback!