Party Planning Recipes for the month of June > Summer Foods > |
| | Ginger Beef with Chile
4 lean beef steaks, such as rump, sirloin or fillet, 3 1/2 ounces each
2 tablespoons of ginger wine
1 inch piece of fresh gingerroot, finely chopped
1 garlic clove, crushed
1 teaspoon of ground chili
1 teaspoon of vegetable oil
salt and pepper
strips of fresh red chile, to garnish
To serve
freshly cooked noodles
2 scallions, shredded
Relish
8 ounces of fresh pineapple
1 small red bell pepper
1 fresh red chile
2 tablespoons of light soy sauce
1 piece of preserved ginger in syrup, drained and chopped
Trim any excess fat from the steaks if necessary. Using a meat mallet or covered rolling pin, pound the steaks until they are 1/2 inch thick. Season on both sides with salt and pepper to taste and place in a shallow dish.
Combine the ginger wine, fresh gingerroot, garlic and ground chili and pour over the meat. Cover with plastic wrap and chill for 30 minutes.
Meanwhile make the relish. Peel and finely chop the pineapple and place it in a bowl. Halve, seed, and finely chop the bell pepper and chile. Stir into the pineapple with the soy sauce and preserved ginger. Cover with plastic wrap and chill until required.
Brush a ridges grill pan with the oil and heat until very hot. Drain the beef and add to the pan, pressing down to sear. Lower the heat and cook for 5 minutes. Turn the steaks over and cook for another 5 minutes.
Drain the steaks on paper towels and transfer to warmed serving plates. Garnish with chile strips and serve with noodles, scallions and the relish.
Serves 4 |
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