Garlic Steak Bites in Black Pepper Sauce
Chinese (蒜子牛肉粒). A fusion recipe created by a master chef named Wu Liangtang at the Sheraton Hotel in Tianjin, China. He came up with this idea right after an exchange and study at the Sheraton Hotel in Singapore. His idea to use butter with Chinese seasonings is genius, resulting in a sauce that is so rich, savory, and buttery. The black pepper stands out and pairs really well with the succulent beef. The best part of this dish is the large amount of garlic, which not only acts as an aromatic condiment but also is used as a root vegetable. You will be surprised by its starchy texture and fragrance.
Ingredients
| 680 g | rib-eye steak |
| 6.3 g | cornstarch |
| 2.4 g | baking soda |
| 21 g | Chinese cooking wine |
| 45 g | oyster sauce |
| 16.6 g | soy sauce |
| 11 g | ground black pepper, or to taste |
| 38 g | water |
| 10 g | sugar |
| 0.5 g | Sichuan peppercorn powder |
| 11 g | dark soy sauce |
| 150-180 g (50-60 cloves) | garlic, peeled |
| 3 Tbsps | oil |
| 9.5 g | butter |
| 8 g | diced scallions |
Instructions
- Cut the rib-eye steak into 1-inch cubes and place them into a large mixing bowl. Add the cornstarch, baking soda, and Chinese cooking wine. Mix well and set it aside for 10 minutes. Chef's Secret: There is no salt in this particular marinade because all the flavor is contained in the sauce.
- In a bowl, add the oyster sauce, soy sauce, water, sugar, Sichuan peppercorn powder, dark soy sauce, and the ground black pepper. Mix well and set the sauce aside.
- Add 3 tablespoons of oil to a frying pan and saute the garlic cloves over medium-low heat for a few minutes or until the surface of the garlic becomes slightly golden. Chef's Secret: Please buy pre-peeled garlic; otherwise it will take forever to peel 50 to 60 cloves! The standard preparation is to pair each beef cube with 1-2 cloves of garlic.
- 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. Once you see a slight smoke coming out, add the beef. Spread the meat so that it doesn't overlap. Let it sear on one side for 2 minutes or until well-charred. Flip the beef cubes to sear the opposite side for 2 minutes or until the beef is nice and charred.
- Turn the heat to low. Introduce the garlic back to the pan and pour in the sauce. Mix thoroughly.
- Before turning off the heat, quickly add the butter and toss to melt it. Garnish with diced scallions and serve with white rice.
Ingredient Tip: Chinese cooking wine can be replaced with dry sherry. Non-alcohol replacements for Chinese cooking wine vary from recipe to recipe; in this case, you can use 1/2 Tbsp ginger juice + 1 Tbsp water.