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September
24
2006

CHINESE BEEF

[WW BEST EVER RECIPES P22] 

1kg FILLET OR RUMP STEAK

1 TABLESPOON SOY SAUCE

SALT

PEPPER

1 TEASPOON CURRY POWDER

1 TEASPOON GROUND GINGER

1 TEASPOON BICARBONATE OF SODA

1 TEASPOON SUGAR

1 TABLESPOON DRY SHERRY

1 TABLESPOON OIL

2 TABLESPOONS OIL [extra]

2 ONIONS

1 RED PEPPER

1 GREEN PEPPER

1 TABLESPOON CORNFLOUR

1 ½ CUPS WATER

1 BEEF STOCK CUBE

1 TEASPOON SOY SAUCE [extra]

2 TEASPOONS DRY SHERRY [extra]

½ TEASPOON SUGAR [extra]

TRIM FAT FROM MEAT, CUT INTO 5cm SQUARES; FLATTEN WELL WITH MEAT MALLET OR ROLLING PIN. PUT MEAT IN BOWL WITH SOY SAUCE, SALT, PEPPER, CURRY POWDER, GINGER, BICARBONATE OF SODA, SUGAR, SHERRY & OIL. MIX WELL, ALLOW TO MARINATE AT LEAST 2 HOURS OR, COVERED, OVERNIGHT IN REFRIGERATOR. HEAT EXTRA OIL IN LARGE PAN, ADD MEAT SLICES TO PAN, SPREADING SLICES OUT; DO NOT ALLOW SLICES TO OVERLAP; BROWN WELL ON BOTH SIDES, REMOVE FROM PAN. IT MAY BE NECESSARY TO DO THIS IN SMALL QUANTITIES. RINSE & WIPE PAN,ADD PEELED & QUARTERED ONIONS. CUBED PEPPERS, CORNFLOUR MIXED WITH WATER, CRUMBLED STOCK CUBE, EXTRA SOY SAUCE, SHERRY & SUGAR. BRING TO BOIL, STIRRING. COOK 2 MINUTES OR UNTIL VEGETABLES ARE COOKED BUT STILL CRISP. RETURN MEAT SLICES TO PAN WITH MEAT JUICES, TOSS LIGHTLY UNTIL HEATED THROUGH.

Damian Asian , trackback 33 views

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