Seasoning ½ tsp Chinese wine Hua Diew (available in Asian stores) Corn oil
Garnish Pink peppercorns Chives
Method Black pepper sauce Pre-heat the wok and add the butter, followed by the minced garlic and shallots. Sauté them until fragrant. Add all the ingredients (except the self-raising flour and corn oil) and bring them to the boil. Add the self-raising flour and corn oil and mix thoroughly. Slowly pour the flour mixture onto the hot liquid while stirring constantly. Simmer until the liquid thickens.
Sautéed diced beef fillet Pre-heat the wok so that it’s very hot, add the oil and fry the garlic until golden brown, then remove from the oil. Stir-fry the red onion, yellow capsicum and spring onion until lightly cooked then place on the plate. Sauté the beef fillet to medium, then add the garlic and black pepper sauce and cook for roughly 30 seconds. Finish with a splash of cooking wine.
Garnish Add a pinch of pink peppercorns and chives for flavour and for presentation before serving.