Cineris

Any spirits with an alcohol percentage above 4.5% are sold in a separate store called "vinmonopolet". Winemonopoly translated directly. Basically you can only buy beer in usual stores or markets. Rice wine isn't something you can find in the monopoly and you have to import it. Only thing I could find from that part of the world is sake, which goes for from 300 to 600 kr per liter. That's 36 and 72 USD. Gin and sherry are also pretty close. Cheapest sherry I could find, an Alegria Manzilla goes for 12 USD for 37.5 cl.

Ordered some shaoxing wine on amazon, but it takes a heck of a long time to get it delivered here. End of may. Sherry and sake is just too expensive in Norway to buy for one dish. I'll wait.

That's right, Norway. Not sure about the ingredients, but I really doubt they buy it locally, as the restaurant is located in what you probably would call a village. I know they travel to China, and you can get stuff sent from Oslo, which is where I'm located at the moment. Not easy for me to run back home to order the dish. That's why I can't provide pics or menu atm. Unfortunately I have not been able to get my hands on some Shaoxing wine yet, as the alcohol laws here are pretty strict, and expensive. And I think you are very right about mentioning that the restaurant has it's very own version. Not just a general dish. That's why I'm searching all over the net. Maybe someone knows something. It's difficult. The owners have lived in Norway since 2000, and they still do not speak the language. I asked one of their sons if he could ask about the recipe and explain it to me. He said it would be very difficult for him to translate it to Norwegian. I don't know if that's the truth, or if it's just a way to keep it a secret. I really doubt they are Szchuanese as their menu is not close to Szechuanese food.

Yeah, I think you are right.

You're misunderstanding. Of course the other ingredients play an important role. The sauce wouldn't be at all the same without the garlic, leeks and onions. Though, I just thought the beef wouldn't really play a big role here. And the post with the links and description was very helpful. I will continue trying and looking. Btw, the first link doesn't work.

Aha, explain. Please.

https://www.google.no/search?q=%E9%93%81%E6%9D%BF%E7%89%9B%E8%82%89&espv=2&biw=2133&bih=1087&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjjooONvIvMAhXFkCwKHQdJA84Q_AUIBygB&dpr=0.9#imgrc=Vaj5Gz5qIE2zlM%3A I'd say this is pretty close. Just add bell peppers and leeks. Minus the peppercorns. Or this one: https://www.google.no/search?q=%E9%93%81%E6%9D%BF%E7%89%9B%E8%82%89&espv=2&biw=2133&bih=1087&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjjooONvIvMAhXFkCwKHQdJA84Q_AUIBygB&dpr=0.9#imgrc=ebCRuvnP1q7GaM%3A

Neither. It's not a pepper steak at all.

The meat doesn't really matter. All I'm looking for is the sauce. The beef is shredded. I've tried using dark soy sauce and light sauce from Lee Kum Kee and from Kikkoman.

Beef/chicken broth, couple of tablespoons oyster and soy. Or skip the broth. Tried both. And yeah, I know the iron plate is for presentation.

Tried making yesterday using a black bean base. Definitely not it either. As stated before, it just tasted like the black bean dish.

And you are correct. I think this is the dish I'm looking for. Though just searching for iron plate beef doesn't really help me a lot. I tried searching for 铁板牛肉 and this is definitely the one. A little hard to find a decent recipe, even with google translate. Anyone who can help me out finding a really good recipe for this?

Forgot to mention. Already tried to make it with basic soy/oyster sauce. Not the same.

At the local chinese restaurant they have an amazing beef, and I'm trying to figure out the recipe. I've been searching the net for similar recipes, but could only find black bean sauce recipes. I'm pretty sure it's neither black bean sauce or pepper sauce, as these are dishes on their own. It's served in a hot pan, with onions or shallots, leeks, bells peppers and a lot of garlic. The sauce is dark in colour. Any help is greatly appreciated. A guy on another forum was talking about douchi and tian mian jiang, but then again, these are bean bases. Haven't had a chance to try it out though.