Queues and Chilli Beef. Two things that spring to mind when thinking of the Ramore. The thought process is the same every time: 'I couldn't be bothered queuing but I would quite like some chilli beef'.
'In fact I may even order something new?'
'In fact the Ramore is the only restaurant I ever go to on the North Coast, should I even try somewhere completely different..........?'
Ultimately I end up saying fuck it, queuing then ordering the chilli beef.
Ive probably been to the Ramore about 15 times and every time I order it, so sad. Fortunately I live in Belfast so cannot get to the Ramore every week so I made my own. When experimenting I tried different hot sauces but none of them provided the same taste. It wasnt until a chef friend told me about Yeos's hot chilli sauce being the main ingredient that I cracked it. This is probably the easiest dish to make I'll ever post but will no doubt be one of the most viewed. What you'll need:
- Extra Virgin Olive oil 1 Tablespoon
- Steak (I used hanger) 500g
- 3 Pitta Breads
- Yeo's Hot Chilli Sauce (the only place I've seen this is in Chinese supermarkets) 200mls
- Double Cream 300mls
- 3 Cloves Garlic
- Juice of 1 lemon
- Sea Salt 1 Teaspoons
- Baby gem lettucE
For the Garlic Sauce
- Mayonnaise 5 Tablespoons
- Garlic 1 cloves
- Juice of 1 Lemon
- Sea Salt 1 Teaspoon
- Cracked Black Pepper 1 Tea Spoon
Cut the beef into thin strips about one and a half inches long and half a centimeter wide and season. Put your pan on full heat and wait until it stars to smoke. Add the oil and flash fry the beef.
As the beef is cut very thin it will only take 30 seconds to seal and ultimately you want the middle to still be rare as it will continue to cook in the sauce. Add the garlic and fry for a further 20 seconds. For the sauce add the cream, chilli sauce and lemon juice, stir well and simmer for 1 minute.
Toast the pitta and place a small amout of lettuce inside the pocket for the beef to sit on. Drizzle with the Garlic Mayo and serve!