Shaking Beef Cubes
|Chopped garlic||1 Tablespoon|
|Filet mignon/Strip steaks||4 1⁄2 Pound, thoroughly trimmed of fat and cut into 3/4 inch cubes|
|Finely chopped shallots||3 Tablespoon|
|Maggi sauce||3 Tablespoon|
|Onions||3 Medium, thinly sliced and separated into rings|
|Light soy sauce||3 Tablespoon (imported Chinese or Japanese)|
|White pepper||To Taste|
|Red onions||3 Small, finely sliced|
|Vegetable oil||6 Tablespoon|
|Garlic||1 Teaspoon, finely chopped|
|White pepper||3 Dash (adjust quantity as per taste)|
|Boston lettuce heads||3 Large|
|White distilled vinegar||3 Tablespoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
Combine ingredients for marinade and add cubes of meat, stirring to coat meat well with marinade.
Allow to marinate at room temperature at least 20 minutes, overnight, if desired.
Combine dressing ingredients.
Wash and dry lettuce, breaking up into individual leaves.
Arrange lettuce on large serving platter and before cooking the meat, mix dressing and pour over lettuce.
Place large skillet(s) over high heat and add oil.
When oil begins to smoke, add drained meat cubes and sliced onions.
Stir fry very quickly and shake the pan until the meat is brown on the outside but rare inside.
Turn off heat; add butter; swirl and spoon immediately over lettuce lined platter.
NOTE TO COOK: Carry the marinade and meat to party in one tightly covered container.
Carry sliced onions in plastic bag.
Carry dressing in another container.
Carry vegetable oil and butter in original containers and carry lettuce, washed and dried, in plastic bag.
Arrange lettuce on serving platter and pour over dressing.
When it is time to serve, cook meat and onions according to directions.