Fillet Steak Chinese Style Food

BEEF STIR FRY WITH HONEY AND BLACK PEPPER SAUCE

Steps:

• Mix the Sauce ingredients in a bowl.
• Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.
• Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn't burn.
• Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.
• Turn the heat down to medium high, pour in Sauce - it will start simmering very quickly! Let it cook for 1 minute or so until it becomes syrupy - the bubbles will be larger and caramel colour.
• Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Don't overcook the beef - that would be tragic!
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

SIZZLING STEAK ( CHINESE)

Steps:

• Peel onions and cut into wedges. Beat the thinly sliced meat slightly with a meat mallet.
• Mix the water and baking soda, pour over steak and leave to stand 1 hour.This helps to tenderise the meat, But not an essential step.
• Heat 2 tbsp oil in a pan or wok . cook onions until nice and caramelised. Remove the onions from pan and arrange on a plate.
• Add 2 tbsp oil to the pan ,add the drained steak and cook over high heat to dry the water and brown the meat.
• Add the sauces, wine and sugar to the pan with the steak . Return to the boil,reduce heat and simmer for 10-15 minutes or until tender.
• Spoon the meat over the onions and serve.

CHINESE-STYLE PORK FILLET WITH FRIED RICE

Steps:

• Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
• Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

FILLET STEAK CHINESE STYLE

Steps:

• 1 Freeze beef briefly until firm, then cut into thin slices. 2 Combine beef, soy and hoisin sauces, sherry and five-spice, and marinate for 15 minutes. Remove beef and set marinade aside. 3 Heat 1 tbsp (15 mL) oil in a pan. Add salt and onion and stir-fry 1 minute. Remove onion with a slotted spoon and set aside. Heat remaining oil in pan and add ginger, garlic and beef. Stir-fry 1-2 minutes, until beef just loses its pinkness. Do not overcook or it will become tough. Return onion to pan. 4 Blend cornstarch and stock and stir in to thicken. Sprinkle sesame oil on top and serve garnished with sliced tops of green onions.

SPICY SZECHUAN BEEF

Steps:

• Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
• Meanwhile in a small bowl combine the sauce ingredients, set aside.
• When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.
• Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic, and sauté for 3-4 minutes or until the pepper is tender.
• Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.
• Serve immediately with green onions and sesame seeds for garnish, if desired

BEEF STEAK CANTONESE STYLE

Steps:

• Mix together the ginger, half the spring onions, the wine, 3 tablespoons water, soy sauce. Add the beef slices, mix well together and leave to marinate for 15-20 minutes.
• Heat the oil in a wok to 350 degree.
• Mix together the plain flour and half the cornstarch.
• Remove the beef from the marinade, dust with the flour and deep-fry for about 30 seconds. Remove from the oil and drain on paper towels.
• Pour off most of the oil from the wok, leaving about 1 tablespoon. Reheat the wok, and add salt. Stir-fry for about 1 1/2 minutes then remove and arrange in a ring on a serving dish.
• Heat another tablespoon of oil in the wok and add the remaining soy sauce, the tomato ketchup, Worcestershire sauce and sugar. Blend the remaining cornstarch with the remaining water and add to the wok to thicken the sauce. Bring to the boil then add the beef slices. Sprinkle with the remaining spring onions and serve.