Ingredients (for 4):
- Enoki mushroom - 400 g
- Beef fillet - 350 g
- Water - 1 tbsp
- Egg white - 1
- Garlic - 2 cloves
- Oil - 2 tbsp
- Chicken stock - 3/4 cup
- Fish sauce - 2 tsp
- Salt - 1 pinch
- Sugar - 1 pinch
- Sesame oil - 1 tsp
- Red and green chili - 1
- Marinade
- Chinese yellow wine - 2 tsp
- Ginger juice - 1 tsp
- Soy sauce - 2 tsp
- Oyster sauce - 1 tsp
- White pepper powder - 1/8 tsp
- Sugar - 1/2 tsp
- Tapioca starch - 2 tsp
- Sesame oil - 1 tsp
Procedures:
1. Remove the tendon from the beef fillet, then cut into thin slices. Hammer it further and cut into strips about 3 x 7 cm.
2. Add 1 tbsp of water to mix well with the beef.
3. Add egg white and mix well. Let it rest for 30 minutes.
4. Add the marinade ingredients to mix well.
5. Cut away the last 5 cm of the enoki mushroom. Scatter them.
6. Cut the red and green chili into thin shreds.
7. Cut the garlic into shreds.
8. Get a bunch of enoki mushroom and wrap the beef around the middle to form a roll.
9. Heat the pan with 1 tbsp oil at medium-high level, then pan-fry the beef roll.
10. Flip the beef roll over, then add the chicken stock in to cook until the sauce is reduced.
11. Remove the beef roll and put on the serving plate, leaving space in the middle. Pour in the sauce on the beef rolls.
12. Clean the pan and heat with 1 tbsp oil at medium-high level, add in the garlic to stir-fry until fragrant.
13. Add in the remaining enoki mushroom and stir-fry until softened.
14. Add fish sauce, salt, sugar and continue to stir-fry.
15. Add in the green and red chili shreds, then add sesame oil.
16. Put the enoki in the middle of the serving plate.
沒有留言:
張貼留言