The gravy used in this recipe is quite special.  It is a little more Asian, unlike the usual black pepper, or mushroom gravy, it is made with oyster sauce.  Its nice.

You can serve with fries, bake potato, mashed potatoes, boiled vegetables, salad, etc.  The picture shows it is served with a serving of Seafood Mushroom Spaghetti Olio Aglio, the recipe just posted before this one.

Ingredients (Serve 2)

1. 2 slices of beef steak (cut of your choice, eg sirloin, rib eye)
2. ½ teaspoon freshly cracked black pepper
3. ½ teaspoon salt
4. 2 tablespoon Oyster sauce
5. 1 tablespoon sugar
6. 1 tablespoon sesame oil
7. 1 tablespoon Chinese rice wine (花雕) or brandy
8. 3 tablespoon water
9. 1 tablespoon cooking oil
10. 2 clove of garlic

Method

1. Sprinkle the salt and the pepper on the steak.
2. Grill the steak both side to the desired wellness. I am bad at estimation, but what you can do is use your fingers and press in the middle of the steak.  A very well done steak is very hard (almost no more springy), while a medium done steak retains a little springy. 
3. Serve on a plate.
4. Peel and chop the garlic.
5. In a bowl, mix ingredients 4 to 8.
6. In a sauce pan, heat up the cooking oil, and add in the garlic and fry till fragrant.  Pour in the mixture and bring to boil for 1 min. 
7. Pour over steak and serve.

For the grilling, I used a grilling pan.  If you have not seen it, it is actually like a frying pan, usually rectangular shape, and instead of flat on the frying surface, it has strips that allow your meat to be just touching the strips while cooking, instead of touching the whole frying surface.  It is useful to grill meat at home if you do not have a grill and cook with gas stove. 

Saw this on TV some time ago.  It is eaten as tradition in some families on Christmas Day, with all the leftovers turkey, ham and all kinds of meat during the Christmas Eve dinner.  It is call devil’s curry for the very spicy flavors.

Ingredients (1 big pot serving, adjust quantity according if more meat is used)

1. Turkey, Ham, roast beef, lamb etc (any leftovers meat)
2. 5-10 tablespoon Chicken Curry powder (you can get it from supermarkets, or Indian spice shops.  Some spice shops sell creamy curry paste, that will also do), add more if you like very spicy.
3. 500 ml Coconut milk
4. 6 shallots or 1 big onion.
5. 5 tablespoon cooking oil
6. water
7. salt
8. 1 table spoon sugar

Method

1. Cut the meats into chucks. Season with the curry powder by mixing them in a mixing bowl.
2. Peel shallots or onion and chop into small pieces.
3. Heat up a pot, add in cooking oil and shallots or onions.  Stir fry till fragrant.
4. Add in meats and stir fry for 5 mins (or  toss it by holding the pot handle and shaking it with a upward jerk) until curry fragrant.
5. Add in coconut milk and top up with water till all meat almost covered in the gravy.
6. Allow to boil and add in sugar and salt to taste.  Allow to simmer for 15 mins.
7. Serve.