Sizzling Chinese Beefsteaks With Lee Kum Kee Char Siu (Bbq Sauce)
by Ernest Reynoso Gala
a) 250 grams beef tenderloin or sirloin. Slice while frozen into ¼ inch-thick steaks. Pound with a cleaver to spread. Slice into 2-inch x2-inch-wide pieces.
b) Marinate beef in:
1 tbsp. each of Lee Kum Kee Premium soy sauce and sugar
1/4 tsp. pepper
1 tsp. sesame oil.
c) Dredge each piece well in 1/4 cup AA cassava (tapioca starch).
d) Pan-fry beef few seconds in 1 1/2 cups cooking oil. Remove beef while still pinkish.
For the sauce: Prepare saucepan, turner. Get
2 tbsps. oil from where you cooked the beef
1/4 cup thinly sliced diagonally, leeks or spring onions
½ cup pineapple juice mixed with 2 tbsp. Lee Kum Kee Char Siu sauce
1 1/2 tsps. Each of Lee Kum Kee premium soy sauce, sugar, AA cassava starch.
Prepare: 1 sizzling plate. Put on top of stove until very hot; 4 pineapple rings.
Procedure: Heat oil in saucepan. Add leeks and stir a few seconds. Add remaining ingredients. Stir until boiling.
To serve: Arrange pineapple rings on one side of hot plate. Put beef. Pour sauce. Serves 4.