SIZZLING BEEF

• porciones: 2-3
• tiempo activo: 8 minutes
• tiempo total: 58 minutes

Ingredientes

250 g beef rump or rib-eye steak?, cut into 3 mm thick strips, about 6 cm long

¾ tsp bicarbonate of soda*2

1 tbsp Charlie Stir-fry Sauce (page 134)

SAUCE

2 tbsp Charlie Stir-fry Sauce (page 134)

¼ tsp dark soy sauce*

80 ml (⅓ cup) water

STIR-FRY

1½ tbsp vegetable oil

1 garlic clove*, finely minced

2 tsp julienned ginger*

3 spring onions*, cut into 6 cm lengths, white and green parts separated

TO SERVE

Rice (see pages 318-21)

Instrucciones

Tenderise beef - Place the beef in a bowl and sprinkle the bicarbonate of soda over. Toss with your fingers to coat, then set aside for 20 minutes. Rinse in a colander under tap water for 5 seconds, shake off the excess water, then pat the beef dry with paper towels.

Marinate beef - Transfer the beef into a clean bowl. Add the 1 tablespoon of Charlie and toss, then set aside for 20 minutes to marinate.

Sauce - Mix the sauce ingredients in a small bowl.

Heat serving plate - Heat a cast-iron serving plate or cast-iron frying-pan* over high heat until hot. Keep it hot while you cook the beef.

Cook - Heat the oil in a large non-stick frying pan* over high heat until very hot and starting to smoke. Spread the beef in the pan in a single layer, then leave for 20 seconds. Add the garlic, ginger and the white part of the spring onion and toss for 1½ minutes. Add the sauce and the green part of the spring onion. Toss quickly for 30 seconds or until the sauce becomes syrupy.

Sizzle! - Place the hot cast-iron serving plate or frying pan on the table. Pour the beef in and enjoy the sizzle! Serve with rice.

Notas

NOTES 1 Don't use a regular non-stick frying pan to serve the beef. Heating a non-stick frying pan until it's so hot it is smoking, as required in this recipe, can ruin the non-stick coating. The bicarbonate of soda tenderises the beef so it's soft and velvety, just like you get at Chinese restaurants. Without tenderising, the beef would be overcooked and dry within 2 minutes! See the meat tenderising information on pages 170-71 for more information, as well as directions for using other cuts of beef for this recipe.

LEFTOVERS Fridge 3 days. Not suitable for freezing.