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Iron Plate Sizzled Beef

Chinese.wok's picture
Ingredients
  Beef steak 10 Ounce (275 Grams, Topside Rump)
  Mange-tout/Broccoli / green pepper / any greens 4 Ounce (115 Grams)
  Carrot 1 Small
  Dried chinese mushrooms 6 Small, soaked
  Oil 1⁄2 Pint, seasoned (300 Milliliter)
  Spring onion/Fresh ginger root - 3-4 small bits 1 , cut into short sections
  Salt 1⁄2 Teaspoon
  Soft brown sugar 1⁄2 Teaspoon
  Oyster sauce 2 Tablespoon
For the marinade
  Soft brown sugar 1⁄4 Teaspoon
  Light soy sauce 1⁄2 Tablespoon
  Chinese rice wine 1 Teaspoon
  Soda bicarbonate/Baking powder 1⁄3 Teaspoon
  Thick cornflour paste 2 Teaspoon
  Oil 2 Teaspoon
Directions

GETTING READY
1. To prepare the beef cut it across the grain into slices about the size of large postage stamps, then marinate in the marinade for several hours - the longer the better.
2. Top and tail the mange-tout or cut the other green vegetables into thin slices.
3. Cut the carrot into thin slices.
4. Squeeze dry the mushrooms and discard any hard stalks.
5. Heat the iron-plate before you heat the oil in a preheated wok.

MAKING
6. In the wok blanch the beef for about 30-40 seconds or until the color changes, remove and drain.
7. Pour off the excess oil, leaving about 1 tablespoon in the wok.
8. Stir fry adding the spring onion, ginger and vegetables for about 1 minute.
9. Add the salt and sugar followed by the beef, stir for a few times and then add the oyster sauce, blending well.

SERVING
10. Bring the food on the hot iron-plate sizzling to the table.
11. Alternately put the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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