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


8g cracked black pepper

32g butter

120g tomato sauce

18g liquid seasoning

12g Worcestershire sauce

32g chicken powder seasoning

18g white sugar


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.


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.