black pepper steak stir fry
I’ve been enjoying a lot of noodles in the past year. Most of it down to MiMi’s fabulous education via her Noodle! book, which has encouraged me to explore on my own. I’ve made dozens of stir fries in 12 months, with many types of noodle and rice, meat, vegetables, the works. I’ve also made several trips to See Woo Stores to keep my cupboards stocked with fantastic ingredients!
It also means I’ve been attempting to recreate dishes I’ve had. Like this one:It’s inspired by a dish I had at Hakkasan, the stir-fry black pepper rib eye beef with merlot. It had a glutinous coating, yielding to tender beef and leaving a sticky pepper flavour on the palate. Really, seriously good Cantonese cooking with Western influences. I polished off the whole lot very quickly, and a few minutes later one of my dining companions asked me a question. I had to confess that I’d missed the question, as I was deep in thought as to how they’d achieved the textures and flavours in the beef!
So here’s my version of the Hakkasan dish. It’s not as clean tasting as their version, but retains the heart of it. It ticks all the boxes I was after and one I’ll be making many times.
You start by marinating bavette (skirt) steak. Whilst I love rib-eye – it’s probably my favourite steak – bavette is brilliant in stir fries and extremely tasty. But you must cook it very quickly to avoid it getting tough.
A quick flash-fry later:
I think it’s a cracker-san. Give it a try!