Caramelized Beef
My latest catch: bavette steak. I've been "hunting" for this cut of beef for a long time, but it wasn't available in Cluj. Yesterday, when I saw the last tray in the supermarket, I pounced on it like an eagle. On the way home I was already planning what I'd make with it... by evening this Chinese-style recipe won, but rest assured I'll put the other ideas into practice too. So if you see this cut of meat, don't hesitate to buy it. It's very flavorful, perfect for stir-fry or grilling. It's a cheaper cut that can also be used successfully for fajitas.
As for this recipe, I'll just say it went straight to the top of my "Chinese dishes" ranking. The meat comes out tender, flavorful, a bit sticky, glossy...
Ingredients
350g bavette steak (flank steak)
1 medium onion
1 green onion stalk
1 teaspoon baking soda
1 tablespoon cornstarch
1 cup oil for frying
Sauce
4 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon brown sugar
1 heaping teaspoon ginger and garlic paste
15 grinders chili flakes
2 teaspoons oil
Servings: 2-3
How to prepare caramelized beef
- Cut the meat into thin strips, always perpendicular to the grain. Hold the knife at a 45-degree angle when slicing the meat, so the slices come out wider.
- Sprinkle the meat with baking soda, mix well and let it sit for 15 minutes. Rinse well under running water, drain and then pat the meat pieces dry with paper towels.
- Sprinkle the meat with cornstarch, mix well and let it marinate for another 15 minutes.
- While the meat is marinating, prepare the sauce. Heat the oil in a small saucepan. Add the ginger and garlic paste and fry for 1 minute. Add the rest of the sauce ingredients and simmer for 5 minutes.
- Heat 1 cup of oil well. Fry the meat pieces for 2-3 minutes. Remove with a slotted spoon onto paper towels to absorb the excess grease. Fry the meat in batches, don't crowd the slices in the pan.
- Heat 2 tablespoons of oil in a wok or wide skillet. Stir-fry the thinly sliced onion over high heat, stirring frequently. When it starts to turn golden on the edges, add the fried meat and mix well. Then add the sauce and cook, still over high heat, until the sauce is absorbed by the meat and only a little liquid remains in the pan. Add the green onion sliced into rounds, stir and remove the pan from heat.
- Serve with cooked basmati rice.
Steak bavette
Meat cut into slices
Marinating the meat
Fried meat
Fried onion and meat
Add the sauce
Caramelized Beef
