Thursday, 29 September 2011

WASABI BEEF CUBES

[ I N  A S I A N  D I S H E S ] 

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Tonight was the first chinese style home cooking in my new little kitchen! I was lucky enough to cook with my amazing mummy who is my mentor and best friend throughout  my life! She is the most amazing cook and with her guidance I created a few simple dishes! Hopefully overtime it will become more and more complex!!
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  [ I N G R E D I E N T S ]


2  Beef Steaks (your choice what cut of meat) I used Australian Lean Beef Fillet
1 Tbsp Light Soy Sauce
Pinch of White  Pepper
Pinch of Sugar

WASABI SAUCE
3 Tsp Wasabi
2 Tbsp Mayonnaise
Pinch of sugar
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 [ D I R E C T I O N S ]


1. Cut the beef into cubes
2. TRICK --- If the meat that your using is not a well marbled cut or good quality beef, then add a tsp of bi-carb soda mix with water then cover the beef with it. Wait 5 mins then rinse the meat with water.
Purpose: To soften the meat and make it more tender.
3.Marinate the beef with soy sauce, white pepper and sugar, let it sit for over 30 mins.




4. Meanwhile, prepare the wasabi sauce which is wasabi and mayonnaise mix together and taste. 
If it is too salty then add desired amount of sugar.
5. Heat a non-stick pan with 1tbsp grape-seed oil, then add beef cubes.
6. Using a pair of tongs, quickly turn the beef around browning each side of the beef.




7. Add wasabi sauce then stir fry till beef is covered with sauce for 1-2 mins.




8. Serve! 


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CHINESE TRANSLATION
日本芥末牛柳粒
材料:牛肉眼扒兩片(切成大方粒)
生抽1湯匙(或使所有牛柳都能沾上生抽為合)
古月粉適量,糖、生粉適量。
曰本芥末汁料: 日本芥末3湯匙,旦黃醬2湯匙,糖適量。
做法: 1)切牛扒成大方粒。
2)貼士:如要牛肉夠冧滑,可加1湯匙食用梳打粉開少許水,
醃牛肉15分鐘,沖洗凈,掠干。
功能:使牛肉冧滑而沒有梳打粉味。
3)牛肉用生抽、古月粉、糖及生粉醃30分鐘。
4)同時將日本芥末及旦黃醬混和,試味稠校可加多些少糖如需要。
5)用易潔鑊,下葡萄籽油1湯匙,加入牛柳粒 。
6)可用夾子反覆四面煎至金黃。(此時可加入已飛水之西蘭花粒同炒)
7)加入日本芥末醬,兜勻使所有肉粒全沾上汁料。
8)上桌供食。
    

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