Monday, May 3, 2010

Beef in Tomato sauce




250 gr Fresh tender Shoulder of Beef
1 tbp of white sugar (optional)
2 tbps of Chinese wine
1 tbps of black vinegar
Soy sauce
3 tbp of Cornflour

Mix in this order, leaving the cornflour to last.

When meat has been fully coated. THEN add and mix cornflour.

(If the cornflour was added before it makes it harder to mix well)
The cornflour will soak up the juices and help make the sauce thick and velvety.

Heat vegetable oil for deep frying

5 big juicy Tomatoes (quartered)
1 Onion (chopped)
1 Garlic (optional)

1. Slice diagonally against the grain the shoulder into thin slices
2. Add soya sauce, mix.
3. Add sugar and mix.




4. Heat the oil, whilst waiting, add the cornflour and mix well.


5. Test the oil is hot, it should sizzle when you immerse a small peice of beef to
test temperature.



6. I insert the beef strips singulary with chopsticks you can do this with your
hands or a fork. The reason being, if you put all of the beef in the oil, it
will fry into a "clump"


7. Fry for a few seconds, the beef should only be semi-cooked.
8. Set the semi-cooked beef aside. Drain most of the oil, leave 1 tbp in the wok.



9. Add chopped onions and garlic, brown, then add the tomatoes and a little water if
necessary (Depends how juicy the tomatoes are.) Cook till soft.



10. When boiling add the meat strips and stir till thicken.
11. Serve with hot white rice.
12. Garnish with green leaves ie. chopped spring onions, chopped cilantro, or
parsley.
 
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