Cantonese Style Beef Fillet
A delicious way to cook steak, Chinese Style. Made with a tangy sweet and sour sauce. Serve this dish as part of a Chinese meal with some other dishes on the side, it makes a very elegant dinner party
Servings 4 people as part of a Chinese meal
Ingredients
- 600 g of Irish Beef Steak
- 2 tbs Shaoxing rice wine or dry sherry
- 1 tbs of light soy sauce
- 1 tsp of white pepper
- 1 tbs of corn flour
- 2 tbs of cold pressed rapeseed oil
- 3 cloves garlic finely chopped
- 1 white onion sliced into thick wedges, about 1cm
- 1 tsp corn mixed in 2 tbs cold water
- Sea salt for seasoning
- 1 handful of Bok Choy or Asian greens of your choice halved lengthwise and blanched just before serving
- 1 spring onion julienned for garnish
- * If using a fillet of beef it will make it easier to slice is you put the beef in the freezer for about 30 minutes. Don't let it freeze.
For the sauce;
- 6 tbs of tomato ketchup
- 2 tbs HP Sauce
- 1 tbs of worcestershire sauce
- 1 tsp sesame oil
- 2 tbs of sugar
- 1/2 cup of stock or about 100ml (we don't want it too runny, unless you like lots of sauce.) You can use any stock cube, stock pot or bouillon. I prefer chicken stock to beef stock as it adds a savoury note and not overwhelm with beef flavours.
- some white pepper
Instructions
- Slice the fillet of beef or your choice of steak into palm sized pieces. Tenderise each piece with a meat tenderiser or use the back of a kitchen knife or cleaver. This will make your steak very tender.
- Marinate beef with the soy sauce, Shaoxing rice wine, white pepper and corn flour. Cling film your bowl and put it in the fridge for at least 30 minutes.
- Place all the sauce ingredients in a bowl and set aside.
- Pan fry beef in a hot well-seasoned wok (or large non stick pan) in a little oil for 20 seconds on each side and set aside.
- In a hot wok, add a tablespoon of oil and saute garlic and onion for a minute.
- Add the sauce mixture to the pan and cook for a minute.
- Add in the corn flour solution to thicken the sauce. You want a sauce that coats the back of a spoon.
- Return beef to the wok and lower the heat. Stir in the beef to ensure that each piece is evenly coated.
- Serve hot with some steamed rice and some green vegetables on the side.