Delicious dish that serves 4
4 250gm Porterhouse steaks at room temp(fat and sinew removed).
4Tbsp Szechuan peppercorns toasted and ground
1 dried chilli toasted and ground
1 Tbsp Salt
2 Tbsp oil
1 Bunch Chinese Broccoli (washed and trimmed)
1 Tbsp Chinese cooking wine
1 Tbsp Oyster Suace (Lee Kum Kee)
1/2 Tbsp Soy (Lee Kum Kee)
1/2 Tbsp vinegar
2 drops of Seasame oil (Yeo's)
1 Tbsp water
4 eggs Poached or fried ( I like crispy fried)
1 Chinese sausage finely diced
2 slices bread finely diced
2 finely chopped spring onions (reserve the upper most green part- finely shred this and fry it until crisp to use as a garnish)
combine the peppercorns, chilli, salt and oil. Rub the mixture over the steaks and set aside.
Fry in a small pan the diced bread with a drop of sesame oil, when crisp and browned evenly, place on paper towel. In the same pan add the Chinese sausage and cook until browned and crisp, at the last moment add the spring onion add to the fried bread.
Heat a heavy based pan with a little oil allow to smoke a little then add steak fry evenly on each side for no longer than 2 minutes a side. Set aside to rest. Keep the pan for the broccoli.
Fry broccoli in a little oil add combined Chinese cooking wine, oyster sauce, soy, vinegar and sesame oil. allow to cook down for 2 mins. Set side ready to serve.
Slice Beef and lay neatly on top of brocolli spoon a little oyster sauce from the brocolli over the beef. set egg alongside beef and spoon a little crumble over the top. Garnish egg with fried spring onion.
*The egg yolk serves as the sauce for this dish so be sure no to over cook them.
*Good quality chilli sauce is a good accompaniment for this dish if you like it a little hot like I do.
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