This simple beefstir-fry recipe by Tong Chee Hwee is given an added sense of decadence with a sticky black pepper sauce enriched with red wine. A variation on one of Hakkasan's most popular dishes, this recipe is best served with rice noodles and salad.
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Begin by making the black pepper sauce. In a small saucepan whisk together the butter, ketchup, Worcestershire sauce, sugar, Maggi and black pepper. Heat gently until incorporated and set aside until required
6g of black pepper
20g of butter
80g of tomato ketchup
10g of Worcestershire sauce
12g of sugar
15g of Maggi seasoning sauce
In a separate pan heat a dash of oil and fry the beef quickly on a high heat until coloured on the outside - the beef should still be pink inside. Remove from the pan and leave to rest
150g of beef fillet, cut into 2.5cm cubes
In the same pan fry the onion, spring onion and garlic until browned. Return the beef to the pan and add the black pepper sauce and red wine. Bring to the boil then serve immediately
40g of onion, sliced
40g of spring onions
10g of garlic
100ml of red wine, preferably Merlot
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