How to Cook Marinated Beef Marble with Cucumber - Wok Recipe
How to Cook Marinated Beef Marble with Cucumber. Roasted beef with cucumber 1 Tablespoon vegetable oil (NOT olive oil), 1kg lean beef (thickness of 1 inch thick steak - leave it for one moment), 3/4 glass of water (185 ml), 1 cucumber peeled and sliced (or use grated vegetables or any crunchy stuff in your hand, celery is good or you can use green beans - most important is fresh use), a piece of fresh ginger root (must be the size of your thumb), fresh coriander leaves for decoration
Spices: 4 tablespoons soy sauce, 2 tablespoons vegetable oil, 6 coriander roots (use from the tip of your leaf), 3 tablespoons freshly ground pepper, 1 tablespoon sugar, Prepare Seasoning, Place all ingredients to soak into a blender or mix and pestle to blend into a smooth paste. Do not cut your beef, you'll do it later.
Coat beef with pasta and soak for at least 15 minutes - longer is better.
Make sure your frying pan is very hot before you add oil. Remove the beef from the marinade and burn until browned. Add water and boil for a while until medium rare.
Remove the beef and serve the sauce later. Slice the cucumber (or vegetables you have selected) and arrange on the plate. Boil the sauce stored from the beef and add the ginger (okay to use the whole piece or you can cut it - it does not matter because you'll throw it away later)
Feel to see if you need to adjust anything, maybe you want to add a little more soy, sugar or water to taste. Just before you serve it, slice the beef and set the cucumber and serve it with fresh coriander leaves as an ornament.
We have made this with cucumbers often but when they are not in season we prefer to pick something fresh from the garden rather than buy cucumber wood and often gently out of season.
Fast, healthy and delicious is the way to go and with the wok recipe you know all the goodness is preserved in the food. The pan frying pan tastes succulent and moist with crunchy vegetables that have been quickly cooked to store all the vitamins and minerals food in it.
Spices: 4 tablespoons soy sauce, 2 tablespoons vegetable oil, 6 coriander roots (use from the tip of your leaf), 3 tablespoons freshly ground pepper, 1 tablespoon sugar, Prepare Seasoning, Place all ingredients to soak into a blender or mix and pestle to blend into a smooth paste. Do not cut your beef, you'll do it later.
Coat beef with pasta and soak for at least 15 minutes - longer is better.
Make sure your frying pan is very hot before you add oil. Remove the beef from the marinade and burn until browned. Add water and boil for a while until medium rare.
Remove the beef and serve the sauce later. Slice the cucumber (or vegetables you have selected) and arrange on the plate. Boil the sauce stored from the beef and add the ginger (okay to use the whole piece or you can cut it - it does not matter because you'll throw it away later)
Feel to see if you need to adjust anything, maybe you want to add a little more soy, sugar or water to taste. Just before you serve it, slice the beef and set the cucumber and serve it with fresh coriander leaves as an ornament.
We have made this with cucumbers often but when they are not in season we prefer to pick something fresh from the garden rather than buy cucumber wood and often gently out of season.
Fast, healthy and delicious is the way to go and with the wok recipe you know all the goodness is preserved in the food. The pan frying pan tastes succulent and moist with crunchy vegetables that have been quickly cooked to store all the vitamins and minerals food in it.
Komentar
Posting Komentar