black peppercorn sizzling hotplate steak

We always know when this dish is about to arrive at our restaurant table because the intense peppery aroma that wafts our way is always accompanied by the sound of the sauce bubbling on the scorching hotplate. If you want to re-create the restaurant experience at home you will find hotplates (often in the shape of an oxin Chinese supermarkets, but a cast-iron frying pan will also do the trick. This recipe also works well with lamb.

Serves 250g beef rump steak, cut against the grain into 3-5mm slices 2y tbsp vegetable oil 12 onion, thickly sliced 1 green pepper, cut into 12 pieces tbsp cracked black peppercorns slices ginger, finely diced 1 clove garlic, finely diced 3 tbsp oyster sauce 12 tbsp cornflour for the marinade 2 tsp finely diced ginger pinch salt 12 tsp granulated sugar tsp bicarbonate of soda 1% 2 tbsp cornflour 2% tbsp vegetable oil spvving rice win 1 Put the beef into a medium bowl, add the marinade ingredients and 4 tablespoons water and mix well. Cover and chill for at least 4 hours 2 If you are using sizzling hotplate, preheat the oven to200°c/400°f/Gas mark6 and put the hot-plate into the oven 30 minutes before you begin cooking.

3 Heat 1 tablespoon oil in a wok, or a large frying pan with high sides, over a high heat. Add the onion and stir-fry for 1 minute, or until softened Add the green pepper and stir-fry for another minute.

Sprinkle in 1 tablespoon water and stir-fry for 2 minutes until the peppers are cooked but still eran crunchy. Remove the onion and green pepper and set aside.

Reheat the wok over a high heat. Add the remaining 11/2 tablespoons oil and the peppercorns and fry for 30 seconds. Add the ginger and garlic, fry until fragrant, then spread the marinated beef slices over the base of the wok in a single layer and brown for 1 minute. Flip every 30 seconds for fur- ther 2 minutes or until the beef has a golden crust. Return the onion and green pepper to the wok, add the oyster sauce and toss to coa oat.

5 Reduce the heat to low. In a small bowl, mix the cornflour and 3 tablespoons water into a slurry then stir it into the wok. Increase the heat and toss everything for 1 minute or until the sauce is translu-cent. If using, carefully remove the hotplate from the oven and spoon the beef onto the sizzling hot surface and serve.

qingquang

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