This dish was always served on a sizzling platter in the restaurant. We had OX shaped heavy cast iron platters that we’d heat until they nearly glowed red. They were then placed onto their wooden serving boards and billows of smoke would fill the kitchen. We’d pour the beef covered with its rich sauce onto the platter and it would sizzle and spit filling the air with an aromatic cloud of smoke that smelled simply amazing. 

Coarsely grind your peppercorns in a pestle and mortar, not too fine but you don’t want any whole corns either. 

 

Tenderising your beef: Though this is not essential it real does make a huge difference. In a large bowl add the beef, ¾ of your ground peppercorns, oyster sauce, Chinese rice wine, soy sauce, a splash of sesame oil and your corn flour. Mix thoroughly and allow to tenderise for 20 minutes or overnight. 

 

Heat your wok over a high heat. Once the wok starts to smoke immediately add the oil and then the beef, leaving any marinade in the bowl for later. Stir-fry until the outside of the beef has browned, add the garlic, green peppers, and onions, and continue stir-frying for 2 minutes. Add the remaining marinade with ½ cup of stock. Once boiling, mix the corn flour slurry together and drizzle into the sauce, stirring continuously until the sauce thickens. 

 

Transfer immediately to a plate and sprinkle over the remaining black peppercorns. 

 

Recipe from my Chinese Takeaway Cookbook