Wednesday, October 23, 2013

[Tony's Creation]Cubed beef with Worcestershire sauce

  [Prep 準備: 20 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 380 per serving ] 
列印 Print (Password: tony)
.: 材料 Ingredients :. 
1- Tenderloin beef, diced, 400g
2- Onion, peeled, cut into pieces, 1/2 onion
3- minced garlic, 2 tbsp
4- Shallot, peeled, diced, 1 shallot
4- Bell pepper, cut into pieces, 1 pepper
5- Bean sprout, 200g
6- Butter, 1 tbsp
7- Japanese soy sauce, 1 tsp

8- Cognac, 2 tbsp
9- Corn starch 1 tbsp + cold water 2 tbsp, mixed

.: 汁料 Sauce mixtures :.
1- 1 tbsp of HP Steak sauce
2- 1 tbsp of Hoisin sauce
3- 1 tbsp of sugar
4- 1 tbsp of water
5- 4 tbsp of Worcestershire Sauce

 .: 做法 Directions :.
Step 1:
Marinade the beef by following Tony's Japanese marinade method (but do not add salt) for 15 minutes
.  Meanwhile, blanch the bean sprout for 30 seconds.  Drain it well and dish it up.  Heat the pan with 1/2 tbsp of oil over medium high heat.  Add in the garlic, shallot, and onion with 1/3 tsp of salt.  Stir-fry the ingredient for 2 minutes.  Add in the bell pepper and soy sauce.  Mix it well and stir-fry for 2 more minutes.  Top it over the bean sprout and put it aside.
Step 2:
Clean the pan and dry it well.  Heat the pan with high heat with 1 tbsp until hot (until you see the white smoke).  Add in the cubed beef and pan-fry each side for 1 minutes (4 sides in total)
.  Add in the Cognac and mix it well.  Cook for another minute.  Add in the butter, sauce mixture and bring it to boil.  Whisk and add in the corn starch mixture until the sauce is thickened.  Top the beef on top of the cooked vegetables.  Serve it hot.  
.: 小貼士 Cook's notes :.
1- Do not marinade the beef with salt.  As per my experience, it will make the beef harder after cook.
2- It is better to pan-fry the beef with high heat in order to keep the beef moist.
3- It is recommended to use the marbled beef which has the tender texture.
4- Add in the wine slowly or the wine will be enflamed.  

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