IngredientsIndeed? This tasted good... we had it with rice.. and dumplings ... and green stuff... yummy (: Posted by Girl Android at July 30, 2002 09:31 PMMethod
- One Steak, purchased from Coles, but feel free to purchase from your steak supplier of choice ...
- Mystery marinade, later deduced to be Worcestershire Sauce and Black Pepper, among other things.
- Soy Sauce
- Vinegar. Rice Vinegar if you have it (we didn't), or else just white vinegar ...
- Oil. Olive, peanut, sunflower, canola ... whatever
- Chillis, either fresh or dried ... we had the dry stuff in a bootle....
- Sugar, or Honey ... your choice..
Get your steak out of the packaging. Before you go and chuck it in the freezer, trim it of excess fat, then put the steak into a medium freezer bag, and into it, add some worcestershire sauce, some black pepper, and a bit of oil ... squish the meat about a bit so all the sauce and stuff get all over the meat ... seal up the bag and chuck it in the freezer for a couple of weeks (it'll be ok ... really!) or until you forget what you marinaded it with...
Take the steak out of the freezer ... Defrost it, and wonder what on earth you used to marinade it with. Meanwhile, mix up some dumpling sauce: 1 part vinegar, 2 parts soy sauce, chopped chilli to taste, and 1 teaspoon of sugar for every shot glass worth of sauce, or to taste. Dissolve the sugar a bit ...
Heat up your wok til it's really hot ... pour a bit of oil into the wok, then gently lay your steak down ... sear this side ... and realise at this point what you marinaded this steak with. Decide that it wants to have a slightly different flavour now, and pour a bit of the dumpling sauce into the wok with the steak. After a while, turn the steak over and cook the other side, to however you like your steak done. I prefer the thing to be well and truly not munching on grass, unless it's a really really really really good piece of steak and I'm in the mood for steak ... doesn't happen often ...
Once your steak is done, transfer it to a chopping board, and cut it into thin strips (about 1-1.5cm in width, ~0.2-0.6 in for the imperial people?), move all this to your serving plate of choice, then drizzle a bit more of the dumpling sauce all over the sliced steak ...
Enjoy!