Pure bred premium quality Ebony Black Angus 100 day grain fed beef, delivers a juicy, marbled, tender and flavoursome eating experience.
Hand selected, grain fed beef with exceptional flavour, consistency and tenderness.
Produced from carefully selected prime quality Black Angus cattle and grain finished for 100 days. Ebony Black Angus delivers a juicy, marbled, tender and flavoursome eating experience.
Double your dining delight by feasting on our succulent 100-day grain fed Black Angus Porterhouse steak.
Nothing compares to this tender, juicy cut of prime Black Angus beef. Its rich , satisfying flavour will satisfy the most discerning prime beef connoisseur.
Black Pepper Porterhouse
400g sirloin steak cut into 1 cm strips, 1/4 cup soy sauce, 1/3 cup shaoxing wine or dry sherry, 2 tablespoons corn starch, 1/3 cup chicken stock, 1 tablespoon sesame oil, 1 tablespoons sugar, 1 tablespoon freshly ground black pepper, 1 green capsicum diced into 1cm cubes, 1 red capsicum diced into 1cm cubes, 1 medium onion diced into 1cm cubes, 2 medium cloves garlic, finely minced, 2 teaspoons finely sliced fresh ginger, 3 shallots finely diced, 4 tablespoons vegetable, peanut, or canola oil,
Combine beef with 1tablespoon soy sauce and 1 tablespoon xiaoshing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature.
Mix remaining wine, soy and cornflour together to make a slurry.
Combine garlic, ginger, and scallions in a bowl and set aside.
Combine peppers and onions in a bowl and set aside.
Combine xiaoshing wine, chicken stock, sesame oil, sugar, and pepper. Set aside. .
Heat wok to hot and stir fry meat strips in batches until slightly browned. Set aside.
Clean wok and stir fry garlic, ginger and shallots for 30 seconds. Add peppers and onions and stir fry for further 30 seconds.
Add liquid mixture and combine with wok ingredients.
Pour cornflour slurry into wok and stir until thickened.
Return meat to pan, coat with mixture and serve immediately with steamed rice.