2 tablespoon olive oil
3 tablespoon rice wine vinegar
3 tablespoon soy sauce
2 garlic clove, mince
4 – 6 Tbs marmalade jam
Ground black pepper to taste
4 rib eyes silverside
4 large eggs
250 g cherries, washed
1 Tbsp cooking oil
2 cloves garlic minced
200 grams okra sliced thinly & diagonally
2 Tbs chili paste with black bean soya oil
2 Tbs sambal chili
1 tbsp water adjust accordingly
In a small bowl mix all the ingredients for the marinade and pour over the rib eyes which you have put in a baking tray lined with foil. Cover baking tray with plastic wrap and transfer to the refrigerator for 1 hour. Meanwhile, preheat oven 200 C.Cut the okra set aside until ready to use. Then place cherries in tray, season with salt and pepper plus spray some oil. Roast the cherries for about 20-25 minutes.
Bring rib eyes to room temperature, roast about 7 -10 minutes on one side. Then take out and brush the marmalade jam on top of the steaks after you turn to the other side; cooked a further 4-7 minutes, or to your liking. Set aside to rest 5 minutes; keep warm.
Heat oil in wok. Stir fry garlic until just start to turn light brown. Add cut okra, sabal chili and chili paste with black bean soya oil. Stir fry briskly at high heat until the okra is just cooked, about 2 minutes (longer if you slice them thickly), adding water halfway through cooking. Keep warm cover with foil and set aside.
In another pan place oil and on medium heat fry eggs to your liking. I like mine watery a bit (egg yolk is running). Plate the rib eyes, cherries, okra and egg. Serve with garlic bread or just have it on its own.