Beef fillet diced

Black pepper sauce

Chopped shitake mushroom

Chopped water chestnuts

Fish sauce

Beansprouts

Iceberg lettuce

Thai basil leaves

Chopped peanuts

Coriander sprigs

Chilli julienne

Lime wedge

 

 

 

BLACK PEPPER SAUCE

 

1 bowl coarse black pepper

250g butter

1 bowl garlic puree

1 bowl shallot puree

2 bowls ketchup

½ bowl oyster sauce

1 bowl Kikkoman soy sauce

¾ bowl lea & Perrin’s sauce

2 bowls water

2 bowls sugar

4 tbsp chicken powder

6 tbsp dark soy

 

 

 

Cut the iceberg lettuce in half and remove the core, pull the layers away gently so that you have perfect cup shapes, wash in cold water, drain and set aside in the refrigerator. Heat a wok with a little oil and add 1 tablespoon of shitake, 1 tablespoon of water chestnuts and 80g of beef stir fry briefly, add ½ wok spoon of black pepper sauce and continue to stir fry until just cooked next add 1 tablespoon of chopped spring onions. Check the seasoning and add a little fish sauce if necessary. Place a few beansprouts in a bowl and spoon the beef over the top, garnish with a lime wedge, coriander sprig and chilli julienne. To finish the dish place the bowl on a square plate and arrange 4 or 5 lettuce cups along side and lay 4 or 5 thai basil leaves in the iceberg. Serve with the chopped peanuts in a ramekin.