Ingredients
180g Black Angus beef rib-eye steak cut evenly into cubes, about 15g each
20g peeled garlic cloves, blanched and boiled in hot water for 5 minutes
40g Thai spring onions
50g diced onions
40g Merlot
150ml vegetable oil
½ tsp starch
1 tsp brown sauce
Sauce
8g cracked black pepper
32g butter
120g tomato sauce
18g liquid seasoning
12g Worcestershire sauce
32g chicken powder seasoning
18g white sugar
Method
Lightly season the meat with salt, 2 twists of black pepper, the starch and 2 teaspoons of water. Mix well and set aside. Add the brown sauce and oil before cooking. Brown the garlic in oil and remove.
Sauce
To make the sauce, fry the cracked pepper, add the butter and oil, then the rest of the ingredients. Continue to cook until the sauce is glistening and thick, coating the back of the spoon. Cool and keep for later.
In a clean pan, soften the onions with ½ tsp water and oil, and drain. Now fry the rib-eye steak in the pan with the remaining oil, browning all sides. Add the red wine, onions and garlic, then 2 tbsp of sauce. Mix well until the liquid dries and coats the meat.