Japanese Inspired Beef Tenderloin Food

BEEF & BROCCOLI STIR FRY

Steps:

• Cut and marinade the beef. Cut the beef into slices. Marinate the beef with all the ingredients from the beef marinade for about 15 mins.
• Blanch the broccoli and carrot. Bring a pot of water to boil and add a few drops of oil. Blanch the broccoliflorets and carrot in the hot water about 10 seconds. Remove the broccoli and carrot immediately with a slotted spoon or strainer, draining the excess water. Set aside.
• Stir fry the beef. Heat 1 tbsp oil in a skillet over high heat. Stir fry the beef until 70% cooked Dish out and set aside
• Stir fry broccoli and beef. Heat the remaining oil in a skillet over high heat Add the ginger and stir fry until aromatic Transfer the beef into the pan and stir-fry for 1 minute Add the broccoli and carrot and then the sauce Stir to combine the ingredients well

JAPANESE-INSPIRED BEEF TENDERLOIN

Steps:

• Rub seasoning blend into both sides of filets and place in a large, resealable plastic bag. In a medium bowl, stir together the soy sauce, rice wine vinegar, sesame oil, allspice, ginger, and garlic. Pour marinade into the bag and shake gently to ensure it coats the meat. Refrigerate filets for at least 3 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove filets from plastic bag and reserve marinade. Use a paper towel to pat the meat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the filets on all sides, about 5 minutes. Place filets onto a baking sheet and bake in preheated oven until they reach an internal temperature of 140 degrees F (60 degrees C) for medium, about 10 minutes.
• Meanwhile, in a large skillet over medium heat, heat the remaining olive oil. Stir-fry the cabbage, mushrooms, cucumbers, bean sprouts, snow peas, and green onions until tender, about 4 minutes. Stir in the spinach, parsley, and reserved marinade; cook another 5 minutes.
• To serve, divide the vegetables between four plates; cut the filets into thick slices and place on top of vegetables.

ASIAN SEARED BEEF TENDERLOIN

Steps:

• In skillet, heat oil over medium high heat. Sear beef, 2-3 minutes per side. Continue turning, about 5 minutes per side until caramelized all over.
• Transfer to a cutting board and let rest for 5 minutes.
• Cut into 20 thin slices and place on platter. Drizzle with soy sauce and garnish with green onions and ginger.

CHINESE-STYLE BRAISED BEEF ONE-POT

Steps:

• Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
• Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
• Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
• Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.