I would suggest you use very good quality beef to begin with, at room temp.
& not frozen, sliced & ready for stirfrying. Fresh black peppercorns milled
or very roughly ground. You may even want to lightly toast the peppercorns
before grounding to get more flavour out of it. Use a very very hot wok &
add lard(beef or pork) to achieve a really nice oil flavour, stirfry the
sliced beef & all your other ingredients, replicating whatever that was in
your original dish. At this stage you'll need to know the basics of
stirfrying, like adding in sliced vegs. etc according to their cooking times
or thickness etc. also about releasing flavours from ingredients like
blackpepper or garlic but not burning it. If you have a big gas fire,
great.... it'll probably catch fire sometime when you're tossing it which
gives it a 'flambe' or smokey taste, Chinese call it wok hei or wok's breath
etc. As for the translucent sauce, probably cooking juices from everything
in the wok with a bit of cornflour+water solution. You might also want to
try adding a little Chinese rice wine or brandy or sherry, whatever you like
really. One last tip... when it says stirfry, it doesn't really mean
stirring the contents of the wok all the time, it should really say tossfry,
that's how most people do it. Stirring it too often breaks up the food
pieces & you'll soon find a lump of food in your wok esp. when there's gravy
involved. good luck.

DC.



"GBR" > wrote in message
...
> Hi,
>
> I am trying to find the recipe for a chinese dish that used to be
available
> at a local restaurant. A few years ago the chef left and i have not been
> able to find this again anywhere i have travelled.
>
> The name of the dish was: Sizzling Fillet Steak in Black Pepper Sauce.
>
> I have found other dishes named similar but they are all different to the
> original. The dishes i have found have a number of vegetables in them and
> use cracked black pepper.
>
> The original seemed to only have the fillet steak slices, onion, lots of
> garlic and lots of ground black pepper in a translucent sauce.
>
> Any help would be greatly appreciated
>
> Thanks
> Gary
>
>