Black Pepper Beef Eye Fillet with Rice Cakes

Instructions

1. 1

   Thaw the beef eye fillet and cut into small cubes.

2. 2

   Cut the rice cakes and shiitake mushrooms into similar-sized pieces.

3. 3

   Marinate the beef with 1 tbsp light soy sauce and 1 beaten egg, mix well.

4. 4

   Add 1 tbsp cornstarch to the beef, mix well, and refrigerate for at least 30 minutes.

5. 5

   Prepare the black pepper sauce by mixing 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and some water. Add freshly ground black pepper.

6. 6

   Boil the rice cakes until cooked, then set aside.

7. 7

   Stir-fry the shiitake mushrooms until fragrant and set aside.

8. 8

   In the remaining oil, add 10g butter. Once the oil is hot, add the beef cubes and sear without frequent flipping. Add the black pepper sauce.

9. 9

   Once the beef is cooked, add the shiitake mushrooms and rice cakes, stir-fry evenly, and serve.