📝 About This Recipe
This dish represents the pinnacle of Modern Chinese Fine Dining, marrying the buttery decadence of Japanese A5 Wagyu with the bold, aromatic punch of Cantonese-style black pepper sauce. The beef is quickly seared to achieve a caramelized crust while maintaining a melt-in-the-mouth interior, then glazed in a complex reduction of aged soy and toasted peppercorns. Garnished with meticulously fried garlic chips, it offers a sophisticated play on textures and a deep umami profile that lingers elegantly on the palate.
🥗 Ingredients
The Beef
- 300 grams Wagyu Beef (A4 or A5 Grade) (cut into 2cm uniform cubes, chilled)
- 1/2 teaspoon Sea Salt (fine grain)
- 1 teaspoon Cornstarch (for a light dusting)
The Signature Black Pepper Sauce
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1.5 tablespoons Aged Light Soy Sauce (premium quality)
- 1 teaspoon Dark Soy Sauce (for deep mahogany color)
- 1 tablespoon Oyster Sauce (premium brand)
- 1 tablespoon Shaoxing Rice Wine (or dry sherry)
- 2 teaspoons Coconut Sugar (to balance the heat)
- 3 tablespoons Beef Bone Broth (unsalted)
Aromatics and Finish
- 6 pieces Garlic Cloves (sliced paper-thin lengthwise)
- 10 grams Unsalted Butter (cold)
- 2 tablespoons Grapeseed Oil (high smoke point)
- 2 pieces Scallion Whites (finely minced)
- 1 pinch Micro-greens (for plating decoration)
👨🍳 Instructions
-
1
Prepare the garlic chips: In a small cold skillet, combine the sliced garlic and 1 tablespoon of grapeseed oil. Heat over low-medium heat, stirring constantly until the garlic turns a pale golden straw color (about 3-4 minutes).
-
2
Immediately drain the garlic chips on a paper towel. They will carry over cook and become crisp. Sprinkle with a tiny pinch of salt and set aside.
-
3
Toast the black peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Coarsely crush them using a mortar and pestle to ensure varied textures.
-
4
In a small bowl, whisk together the light soy, dark soy, oyster sauce, Shaoxing wine, sugar, and beef broth to create the master sauce.
-
5
Remove the Wagyu cubes from the refrigerator. Pat them extremely dry with paper towels. Season lightly with sea salt and a very thin dusting of cornstarch just before cooking.
-
6
Heat a heavy-bottomed carbon steel wok or cast-iron skillet over high heat until wisps of white smoke appear.
-
7
Add the remaining tablespoon of oil. Carefully place the Wagyu cubes in the pan, ensuring they do not touch. Sear for 45-60 seconds per side to develop a deep brown crust.
-
8
Once the beef is seared (aiming for medium-rare), remove the cubes from the pan and set them on a warm plate to rest. Wipe out any excess rendered fat, leaving only a thin film.
-
9
Lower the heat to medium. Add the minced scallion whites and half of the cracked peppercorns, sautéing for 20 seconds until the aroma blooms.
-
10
Pour in the sauce mixture. Let it bubble and reduce by half until it reaches a syrupy consistency that can coat the back of a spoon.
-
11
Return the beef cubes and their resting juices to the pan. Toss rapidly for 30 seconds to glaze every surface of the meat.
-
12
Add the cold butter and the remaining peppercorns. Toss one last time until the butter emulsifies into the sauce, giving it a glossy, high-end finish.
-
13
Plate immediately by stacking the beef cubes neatly. Top generously with the reserved golden garlic chips and a few micro-greens for contrast.
💡 Chef's Tips
Always start your garlic in cold oil to ensure even browning without bitterness. Wagyu fat has a very low melting point; work quickly and do not overcook the meat beyond medium-rare. Use a mortar and pestle for the pepper rather than a grinder; the larger 'cracked' pieces provide essential texture. If the sauce thickens too quickly, add a teaspoon of water or broth to loosen it before adding the butter. Ensure the beef is cold when it hits the pan to prevent the interior from overcooking while you chase that perfect crust.
🍽️ Serving Suggestions
Pair with a glass of bold, tannic Cabernet Sauvignon or a smoky Lapsang Souchong tea. Serve alongside a bowl of premium steamed Koshihikari rice to soak up the sauce. Accompany with flash-fried asparagus or bok choy hearts seasoned with ginger. Present on a dark, matte ceramic plate to make the golden garlic and glazed beef pop visually.