Garlic Steak in Black Pepper Sauce (蒜子牛肉粒)

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Servings

3

Prep Time

10 minutes

Cook Time

8 minutes

This is a fusion recipe that was created by a master chef called Wu Liangtang at the Sheraton Hotel in Tian Jing, China. He came up with this idea right after the exchange and study at the Sheraton Hotel in Singapore. Using butter with Chinese seasonings is genius. The sauce is so rich, savory, and buttery. The black pepper stands out and pairs really well with the succulent beef.

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Souped Up Recipes

Image of Garlic Steak in Black Pepper Sauce (蒜子牛肉粒)

Ingredients

1.5 lb. of rib-eye steak
2.5 tsp cornstarch
1/2 tsp baking soda
1.5 tbsp of Chinese cooking wine
2.5 tbsp of oyster sauce
1 tbsp of soy sauce
1.5 tbsp freshly ground black pepper
2.5 tbsp of water
2.5 tsp of sugar
1/3 tsp Sichuan peppercorn powder
2 tsp of dark soy sauce
50-60 cloves of garlic, about 4 bulbs
3 tbsp of oil
2 tsp of butter
2 tbsp of diced scallions

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Directions

Cut the rib-eye steak into 1 inch cubed. Marinade the beef with cornstarch, baking soda, and Chinese cooking wine. Mix well and set it aside for 10 minutes. There is no salt in the marinade because all the flavor is in the sauce.
In a sauce bowl, add oyster sauce, soy sauce, water, sugar, Sichuan peppercorn powder, dark soy sauce, and freshly ground black pepper. Mix well and set the sauce aside.
Peel 50-60 cloves of garlic and set it aside. The standard here is to pair each beef cube with one garlic clove.
Add a drizzle of oil to a frying pan and saute the garlic cloves over medium-low for a few minutes or until the surface of the garlic becomes slightly golden.
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. Wait until you see a slight smoke coming out, then toss in the beef. Spread it out. Let it sear on one side, taking a couple of minutes.
Flip the beef cubes to sear the other side for 2 minutes or until the beef is nice and charred.
Turn the heat to low. Introduce the garlic back to the pan along with the sauce. Mix thoroughly. Before you turn off the heat, quickly add the butter and toss to melt it.
Garnish with diced scallions and serve with white rice.

Recipe Video

Recipe Note

Chinese cooking wine can be replaced with dry sherry. Non-alcohol replacement for Chinese cooking wine varies from recipe to recipe; in this case, you can use 1/2 tbsp of ginger juice + 1 tbsp of water.

American Chinese // Buns // Dumplings // Wontons // Sauces // Drinks // Hot Pot // Soups // Dim Sum // Noodles // Rice // Mooncakes // Desserts // Vegan // Spicy // Freezer Friendly

Additional Recipe Info

This is a fusion recipe that was created by a master chef called Wu Liangtang at the Sheraton Hotel in Tian Jing, China. He came up with this idea right after the exchange and study at the Sheraton Hotel in Singapore. Using butter with Chinese seasonings is genius. The sauce is so rich, savory, and buttery. The black pepper stands out and pairs really well with the succulent beef.

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2 comments

Made this tonight, it was so so delicious!! Loved the whole garlic and the sauce was so tasty. Thanks for another great recipe!

I thought this was absolutely delicious!! I cut back quite a bit on the pepper cause I can’t eat to spicy food ( it gives me heartburn). Thank you for sharing.

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