FILLET BEEF CANTONESE STYLE
1 min readServes 4.
Preparation & cooking time: 10–15 mins & marinating time.
Again, do not use the expensive cuts of beef steak.
8 minute beef steaks, each weighing about 50g (2oz)
about 300ml (½ pint) seasoned oil
finely chopped spring onion to garnish
For the marinade:
½ teaspoon soft brown sugar
1 tablespoon dark or light soy sauce
2 teaspoons Chinese rice wine
½ teaspoon bicarbonate of soda or baking powder
2 teaspoons thick cornflour paste
1 tablespoon oil
For the sauce:
½ teaspoon finely chopped garlic
½ teaspoon finely chopped fresh ginger root
1 teaspoon soft brown sugar
1 tablespoon light soy sauce
2 tablespoons Worcester sauce
about 150ml (¼ pint) stock
1 teaspoon thick cornflour paste
Marinate the beef for at least 2–3 hours. Heat the oil in a preheated wok and fry the steaks for 2 minutes, turning once, remove and drain.
Pour off the excess oil, leaving about 1 tablespoon in the wok, add theingredients (except the cornflour paste) to make the sauce, bring to the boil and braise the beef steaks in it for about 2 minutes.
Place the steaks on a serving plate, thicken the sauce with the cornflour paste, pour evenly over the beef, garnish with the spring onion and serve hot.
