Add the red wine, beef stock and 1 sprig of thyme. Bring to a simmer and add the roast back into the pan. Pour the (drained) cherries over the roast. Add in the remaining sprig of thyme, quartered shallots and fresh black pepper. Cover the pot with a tight fitting lid and cook in the oven for 2 hours, or until beef is tender and falling apart. Ingredients. 300 g beef tenderloin, sliced; ½ pc red bell pepper, cut into pieces; ½ pc green bell pepper, cut into pieces Place the peppers, tomatoes, onion, parsley, ginger, and garlic in a blender. Blend all the ingredients till smooth. Add the oil, blended mixture, salt, and bouillon powder in a large saucepan. Mix well and cover. Cook the sauce for about 20 to 25 minutes, stirring occasionally. Adjust the seasoning to your taste. 3. Heat up a large cast iron skillet or hotplate. 4. In a wok, longyau w/ ~1.5 tbsp peanut oil. Add the beef together with the aromatics. Then swap the flame to high, quick mix. Add the mijiu/sake over the spatula and around the sides of the wok. Add in the pepper sauce/water mixture. ~15 second fry. Instructions. 1. In a Wok or large skillet, add the oil and heat over medium high heat 2. Saute the garlic for 15 seconds 3. Crumble and add the ground beef to the skillet No need to pat dry. In the same bowl, add 1 teaspoon of freshly ground black pepper, 1/4 teaspoon of kosher salt, 1 teaspoon of light soy sauce, 1/2 teaspoon of sugar, and 1 tablespoon of water, and mix well. Then mix in 1 tablespoon of starch. Put the beef back into the refrigerator for another 30 minutes. .

beef in black pepper sauce recipe