This week’s recipe comes from Chefs Gallery, with six restaurants across Sydney. From the mesmerising theatre of handmade noodles being stretched and dumplings rolled behind the glass walled kitchen, to each artfully created dish from the sumptuous menu – the experience is unique.
500g Wagyu beef, sinew removed and diced into small cubes (2cm x 2cm x 2cm)
200 ml vegetable oil
2 tsp butter
Black pepper sauce:
1 tbs white sugar
1 scant tsp ground pepper
1 tsp Maggi Original Seasoning sauce
1 tbs tomato sauce
2 garlic cloves, crushed
1/4 small red onion, diced
1 tsp red chilli, chopped
Mint leaves (optional, to serve)
To make the black pepper sauce, heat the wok and add half of the cooking oil and butter until melted
Fry crushed garlic, purple onion, chopped chilli pepper and water in butter/oil mixture.
Add sugar, ground pepper, Maggi sauce and tomato sauce, stir for 2-3 minutes. Pour into a small bowl and set aside.
Allow wok to cool slightly, and clean.
Heat the remaining cooking oil in the clean, dry wok until about 150 degrees.
Add the diced wagyu and stir fry until about 70% done.
Add sauce mixture and mix in.
To serve, sprinkle with ground pepper and mint leaves.