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Wok Seared Cowboy Ribeye with Cracked Black Pepper Sauce

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Black Pepper Sauce:
¼ cup Butter
½ cup Cracked Black Pepper
4 teaspoons Garlic, minced
1 cup Rice Wine
2 cups Kikkoman Teriyaki Marinade & Sauce
4 teaspoons Kikkoman Less Sodium Soy Sauce
2 teaspoons Kikkoman Preservative-Free Non-GMO Sesame Oil
4 teaspoons Kikkoman Oyster Flavored Sauce
2 cups beef stock
¼ cup sugar

Sweet Potato Yam Puree:
1 ½ pounds Sweet Potato Yams, peeled
¼ cup diced Onion
2 teaspoons Garlic, minced
2 tablespoons Butter
½ cup Heavy Cream
1 teaspoon Kosher Salt

Okinawa Potato:
4 Okinawa Potatoes, peeled

Pickled Shimeji Mushrooms:
½ cup Kikkoman Rice Vinegar
1/2 cup Sugar
¼ cup Kikkoman Soy Sauce
20 Shimeji Mushrooms

Additional Ingredients:
½ cup vegetable oil
12 Brussel Sprouts
20 Rehydrated Birdseye Chiles
4 sliced King Oyster Mushrooms
2 pounds Ribeye Steak, cubed
4 celery Flowers


To make Black Pepper Sauce: Melt butter in medium saucepan. Whisk in cracked pepper and garlic. Deglaze with rice wine. Whisk in remaining sauce ingredients. Simmer until sauce is reduced and coats the back of a spoon.

To make Sweet Potato Yam Puree: Combine sweet potatoes, onion, garlic and butter in medium saucepan. Add water to cover potatoes. Simmer until tender. Drain, reserving cooking liquid. Blend with cream, salt and enough cooking liquid, if necessary, to achieve smooth consistency.

To make Okinawa Potato: Toss Okinawa potatoes with oil and sprinkle with salt. Wrap in foil and roast at 400°F until tender. Cool then slice.
To make Pickled Shimeji Mushrooms: Combine rice vinegar, sugar and soy sauce. Add mushrooms and allow to marinate for 15 minutes or more.

To Assemble: For each portion heat 2 tablespoons oil in wok. Sauté 3 Brussel sprouts, 5 birdseye chiles and 1 sliced king oyster mushroom. Season lightly with salt and reserve. In wok, sear 8 ounces ribeye cubes to achieve a crust. Add ½ cup of Black Pepper Sauce and toss the cubes, cooking to desired doneness. Plate ribeye cubes with sliced Okinawa Potatoes, Sweet Potato Yam Puree, 5 Pickled Shimeji Mushrooms and celery flowers.

Recipe by Eddie Lam, Crystal Jade, San Francisco


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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