Wok-fried Black Peppered Beef

2 kilograms beef tenderloin

1-deciliter chicken stock

2 tablespoons crushed black pepper

1 tablespoon chopped garlic

corn starch diluted in cold water

Marinade

2 tablespoons sugar

2 tablespoons black pepper powder

2 tablespoons chopped garlic

3 tablespoons oyster sauce

2 tablespoons light soya

2 tablespoons salt

2 teaspoons corn starch

About the image above: wok-fried black peppered beef served in banana cup

with lime-pepper dip and crisp-fried vegetables served at Le Grand Restaurant, 

Raffles Grand Hotel d'Angkor, Cambodia, 2008-2011

Seasonings during cooking

2 tablespoons Chinese wine

1 tablespoons dark soya

2 tablespoons oyster sauce

1 teaspoon sesame oil

1 -2 teaspoons garlic oil

Lime-Pepper Dip

1 teaspoon of fine-grounded black pepper

2-3 tablespoon freshly squeezed lime juice

dash of salt to taste

For the lime-pepper dip: combine all of the ingredients and stir to dilute the salt and serve in small dip cup.

For the beef: in a clean bowl, marinate the beef cube at least for half hour. By using a wok, prepare some oil into it; set over high heat and quickly fry the beef into rare and keep aside. Clean the wok and place over medium-high heat, with a little oil, sauté garlic, add beef and stir-fry with Chinese wine, seasonings and sauces and some stock. Allow it to reduce until reach the consistency or thicken with some corn flour otherwise.

About the image above: if you do not eat beef, you can replace the beef to chicken; black peppered chicken served in rice pepper cup with lime pepper dip, served at Wok Pan Asian Fusion Restaurant, InterContinental The Grand Mumbai, India, 2004-2006

To assemble: arrange the crispy vegetable nicely and place the beef on a crispy rice paper cup or banana cup or bowl. Garnish with fried soba noodles and fresh herb or other things that you wish to make you appetite better. To serve, place the black pepper dip (optional) in a small bowl. Makes 10-12 servings!

Helpful hints: The origin of this recipe is from Vietnam then Cambodia. The traditional name of the dish is ‘Saich Ko Loc Lak meaning ‘beef cube’ or stir-fried cube beef loin marinated in spices, served in rice paper cup with lime dip and deep-fried crispy vegetables. This tasty and exotic will serve with steamed jasmine rice, salad and condiments. Wok-fried is the best way to prepare fresh food in very limited times. Good for family gathering, party or even simply for your quick lunch or dinner.