Thai marinated beef with garlic & black pepper, this is a potent dish requiring high heat to caramelize sugars and toast the garlic. Difficult to execute on a home cook top, but is possible with hot cast iron or carbon steel over a turkey fryer burner.

Normally served aside rice, over shredded cabbage and garnished with Julienne carrot and toasted, minced garlic.

This marinade works well for chicken, pork or shrimp.

Requires:

• Cast iron wok, or
• Carbon steel wok
• 10kBTU burner (cast iron) or hotter

If the wok isn’t hot enough this dish will steam/sauté which, while still potent has a different character

Ingredients

• 1 lb thin sliced chuck, cut into bite-sized pieces
• 4 tbsp oyster sauce
• 3 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp mirin
• 1 tbsp dried cilantro (optional)
• 1 tbsp granulated onion (optional)
• 8 oz or ½ cup minced garlic
• 1 tbsp black peppercorn, smashed
• ½ tsp crushed red pepper
• ¼ tsp white pepper
• 2 tbsp high temperature oil for frying, such as vegetable or peanut

Prepare beef raw, slicing ¼” thick across the grain and then ½” into wide strips across the narrow dimension. Combine ingredients in a non-reactive bowl and toss to coat meat. Cover and rest 30 minutes to 1 hour in a refrigerator.

Prepare wok (“hot wok, cold oil”) over high heat. Add beef and marinade, stir fry until beef is browned and cooked tender and the marinade liquid has reduced. Remove from heat as the marinade thickens, the garlic toasts, and/or the sugars caramelize. Do not scorch.

Serve on a bed of shredded cabbage, and garnish with carrot and toasted garlic, accompanied with rice.