Ribeye steak with black pepper

4 servings

45 minutes

The recipe is taken from Nika Ganich's book "Geography to taste. Estonia.

Energy value per serving

• Calories: 748.6
• Proteins: 62.2g
• Fats: 39.8g
• Carbohydrates: 38g

Ingredients

• Entrecotes: 800 g
• Green onions: 50 g
• Onion: 2 head
• Salt: to taste
• Ground black pepper: 18 g
• Butter: 80 g
• Ketchup: 300 g
• Worcestershire sauce: 30 g
• Sugar: 45 g
• Olive oil: to taste

Cooking steps

1. Cut the beef into medium-sized pieces. Salt it and let it sit for 20 minutes. Dice the onion.

   Required ingredients:

   • Entrecotes: 800 g
   • Salt:  to taste
   • Onion: 2 heads

2. Prepare the sauce. Place black pepper in a pot, add butter. When the butter melts, add ketchup, Worcestershire sauce, and sugar. Simmer on the stove for 15-20 minutes.

   Required ingredients:

   • Ground black pepper: 18 g
   • Butter: 80 g
   • Ketchup: 300 g
   • Worcestershire sauce: 30 g
   • Sugar: 45 g

3. Heat the wok to maximum temperature, add olive oil. Fry the meat to desired doneness. Add chopped onion and fry for 1 minute. Add 0.5 liters of water and immediately drain (to remove excess oil). Remove the meat and onion from the wok, pour in the sauce and return the meat and onion.

   Required ingredients:

   • Olive oil:  to taste
   • Entrecotes: 800 g
   • Green onions: 50 g
   • Onion: 2 heads

4. Serve with boiled rice.

   Required ingredients:

   • Olive oil:  to taste