Thursday, September 13, 2012

[Tony's Creation]Stewed beef with tomato and wine




Click here to print this recipe
(Password): tony

[Prep: 15 minutes | Cook: 25 minutes | Serve: 4 | Calories: 375 per serving ]
http://tonykarenkitchen.com/ onykarenkitchen.com/  
.: Ingredients :.
1- Tenderloin beef, cubed, about 400g
2- Eggplants, cut into pieces, 250g (about 2 medium size)
3- 3 medium size tomato, cut into pieces
4- Raw slap sugar, 40g

5- 1/2 of medium size onion, peeled, cut into pieces
6
- Chinese cooking rice wine, 2/3 cup
7- Light soy sauce, 2 tbsp
8- Dark soy sauce, 2 tbsp
9- Sesame oil, 2 tbsp
10-Peeled garlic, 5 clove)
11- 3-4 Shallots, peeled, cut into pieces
12- Thai Basil leaves, around 10 pieces
13-
Corn starch mixture = Corn starch, 3 tbsp + cold water, 2 tbsp, mixed
.: Directions :.  
Step 1:
 
Marinade the beef with "Tony's Marinade Method" (do not add salt).  Heat the non-sticky pan with 1 tbsp of oil over high heat.  Stir-fry the beef until it is 70% cooked.  Put it in sieve over a bowl.  Put it aside. 

Step 2:

Clean the pan and dry it well.  Heat it again with 2 tbsp of sesame oil over medium heat. Add in the garlic, shallot. Pan-fry them until they are lightly brown (about 3-4 minutes).  Add in the onion with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft (about 2 minutes)

Step 3:
 
Add in the tomato and eggplants with 1/3 tsp of sugar.  Stir-fry the ingredients for 2 minutes.  Add in rice wine (reserve 2 tbsp for later), dark, light soy sauce, and raw slap sugar. Turn the heat to medium high. Simmer for 10 minutes.

Step 4:

Add in the corn starch mixture, basil, cooked beef, and 2 tbsp of cooking wine reserved earlier.  Stir all the ingredients until the sauce is thickened.  Turn the heat off.  Cover and simmer for 1 minute.  Dish it up and serve it hot.

.: Cook's notes :.
1- Simmering time may vary depend on how fast the sauce evaporated.  If it left about 1 cup of sauce in the pan, start the step 4.
2- It is recommended to add the basil only the heat is turned off
.
3- It is better to use tenderloin beef or even rib eyes as their texture is more soft and tender.  It is more suitable for stir-fry.
4- It is important to cut across the grain of the beef (click here to see the detail.)  It is also not recommended to marinade it with salt. 

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