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Black Peppercorn Sizzling Hotplate Steak

A dramatic dish for impressing

We always know when this dish is about to arrive at our restaurant table because the intense peppery aroma that wafts our way is accompanied by the sound of the sauce bubbling on the scorching cast iron hotplate. So wildly sizzly is this dish that we usually have to hold up napkins to protect our clothes (and spectacles) as it is being set down on the table!

This dish appears in the ‘Banquet’ chapter of our upcoming cookbook. Not only does it feels lush and indulgent, it is also the perfect dish to ‘wow’ your friends and family with!

To recreate the restaurant experience at home, you can often nab one of the ox-shaped hotplates in Chinese supermarkets (we got ours from Seawoo, Chinatown London). A cast iron frying pan heated up in the oven will also do the trick nicely. Just take care as you’re fetching it from the oven, as these things do get *super* hot! (Big Dumpling may have once suffered a burn from the very hotplate you see above!).

Serves
4, with rice
Ingredients

250g rump steak, sliced against the grain into 3–5mm slices
3½ tbsp vegetable oil
½ onion, thickly sliced
1 green pepper, cut into 12 pieces
1 tbsp cracked black peppercorns
2 slices ginger, finely diced
1 clove garlic, finely diced
3 tbsp oyster sauce
½ tbsp cornflour
steamed jasmine rice, to serve

for the marinade
2 tsp finely diced ginger
pinch salt
½ tsp granulated sugar
½ tsp bicarbonate of soda
1½ tbsp cornflour
½ tbsp vegetable oil
1 tbsp rice wine

We always know when this dish is about to arrive at our restaurant table because the intense peppery aroma that wafts our way is accompanied by the sound of the sauce bubbling on the scorching cast iron hotplate. So wildly sizzly is this dish that we usually have to hold up napkins to protect our clothes (and spectacles) as it is being set down on the table!

This dish appears in the ‘Banquet’ chapter of our upcoming cookbook. Not only does it feels lush and indulgent, it is also the perfect dish to ‘wow’ your friends and family with!

To recreate the restaurant experience at home, you can often nab one of the ox-shaped hotplates in Chinese supermarkets (we got ours from Seawoo, Chinatown London). A cast iron frying pan heated up in the oven will also do the trick nicely. Just take care as you’re fetching it from the oven, as these things do get *super* hot! (Big Dumpling may have once suffered a burn from the very hotplate you see above!).

GET THE METHOD →

Put the beef into a medium bowl, add the marinade ingredients and 4 tablespoons water and mix well. Cover and chill for at least 4 hours.
If you are using a sizzling hotplate, preheat the oven to 200°C/400°F/Gas mark 6 and put in the hotplate 30 minutes before you begin cooking.
Heat 1 tablespoon oil in a wok or a large frying pan with high sides over a high heat. Addthe onions and stir-fryfor 1 minute, or until they have softened slightly. Add the green pepper and stir-fry for another minute. Sprinkle in 1 tablespoon water and stir-fry for 2 minutes until the peppers are cooked but still crunchy. Remove the onions and green pepper and set aside.
Heat 1 tablespoon oil in a wok or a large frying pan with high sides over a high heat. Addthe onions and stir-fryfor 1 minute, or until they have softened slightly. Add the green pepper and stir-fry for another minute. Sprinkle in 1 tablespoon water and stir-fry for 2 minutes until the peppers are cooked but still crunchy. Remove the onions and green pepper and set aside.
Reduce the heat to low, mix the cornflour and 3 tablespoons water into a slurry then stir it into the wok. Increase the heat and toss everything for 1 minute, or until the sauce is translucent. If using, carefully remove the hotplate from the oven and spoon the beef onto the sizzling hot surface. Otherwise simply plate up on a lovely dish and serve with rice.
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