Prep time 15 Min cook time 5 min
The very best rib eye blended with a light rice wine and oyster sauce, simply garnished with scallions and sesame seeds
I spent my entire career in marketing. Peter Drucker, one of the early gurus of the marketing industry, guided me and an entire generation with his principle that success in marketing was governed by first defining and then satisfying a consumer need.
Along comes His Highness Rashid Al Maktoum, father of Dubai’s current ruler and turned that approach on its head. He simply declared his wish to build a deep-sea port in Dubai. So started Dubai’s development predicated not so much on the principle of meeting a customer need but on build it and they will come. The rest is history and as a tourism official once declared “They have more tourists than Egypt and they do not have a single pyramid”. Anyone who has visited Dubai can only be astounded by the achievements. Sure money helped but what was more important is how that money was put to use.
Which in a rather round about way brings me to Zheng He’s,
an upscale Chinese restaurant in Dubai’s Medinat Jumeira. Overlooking a stunning lagoon with the Burj El Arab as the backdrop, any dish they serve would be memorable.
Their black pepper steak stir-fry made it even more so.
Unlike most stir-fries that have everything thrown into a wok and then drowned in a glutinous ginger soy mixture, this one was made with the very best rib eye blended with a light rice wine and oyster sauce and simply garnished with scallions and sesame seeds. Ready in the time it takes to steam rice.
Interestingly the meat was not marinated in the sauce so when it was seared medium rare, it kept its natural moisture and taste without being overwhelmed by other flavors. All the sauce did is add depth and a little spice.
When you have perfection there’s not much else to add.
If you want to serve vegetables, cook them separately for variety of taste. Something like roasted bok choy with a garlic soy glaze. You can cook them in the oven while the rice is steaming and you work on the beef.
Stir Fried Rib Eye With Black Pepper Sauce
by
Derek Farwagi
Ingredients
- 4 tbsp Oyster Sauce
- 2 tbsp Rice Wine (or a dry white wine)
- 1 tsp Sesame Oil
- 2-3 Large garlic cloves, crushed
- 1 tbsp Vegetable oil
- 4 Scallions
- ¾ lb Filet mignon or rib eye
- 1 ½ Tsp Ground black pepper
- Sesame seeds for garnish
- Salt to taste
Instructions
- In a small bowl, mix oyster sauce, rice wine, sesame oil, crushed garlic, ground black pepper and set aside.
- Cut steak into 1" square cubes - any smaller the beef will be overcooked. Make sure they are all about equal size to cook evenly. Salt slightly and set aside.
- Cut scallions on the bias about 1 inch long and set aside.
- Slightly oil a skillet with vegetable oil and heat over medium high heat.
- Sear the beef and scallions together for about a minute. Do not move beef to let it caramelize on one side.
- Turn each beef cube and sear on the other side for a minute.
- Add sauce to skillet (avoid inhaling the black pepper fumes), coat beef and scallions and toss for about a minute.
- Plate and garnish with sesame seeds.
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