Cantonese black pepper beef

Set a bowl over a scale and combine 50 g Lee Kum Kee black pepper sauce, 10 g chili oil with fermented soybeans, 10 g soy sauce, 20 cranks of fresh black pepper and a sprinkle each of onion powder, garlic powder and MSG.

Mince the garlic and dice one fourth of a shallot small.

Slice the bell peppers and red onion as thin as possible.

Cut 200 grams of flank steak and slice it across the grain as thin as possible.

Toss the sliced beef with 2 g salt, 2 g sugar and 10 g Chinese black vinegar.

Set a wok over high heat, add a 5 gram drizzle of neutral oil and saute the aromatics 45 seconds, then add the onions and peppers.

Optionally hit the vegetables with a kitchen butane torch for a smoky char, then remove them to a bowl.

Add a 10 gram drizzle of peanut oil, add the sliced beef and let it sizzle and brown without moving for two minutes, then start moving it, not overcooking it.

Return the vegetables with 30 grams of the black pepper stir fry sauce and cook about a minute to spread the flavours.

Add a splash of cornstarch slurry to thicken and serve over rice.