Category: Steak

September 10, 2014 Beef, Bread, Chinese Recipes, Main Courses, Snack Food, Starters, Steak

Chinese Steamed Buns with Black Bean Beef.

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Chinese Steamed Buns with Black Bean Beef.
Author: 
Recipe type: Beef / Chinese Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Finely chopped rump steak, stir-fried with peppers and black bean sauce makes an aromatic and flavorful filling for the delicious Chinese steamed buns. The recipe is quick and easy and makes a fantastic entre', snack or addition to a Dim Sum feast.
Ingredients
For the Dough / Pastry
  • 300g All purpose flour
  • 1 Tbs Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Filling
  • 250g Rump steak, finely chopped
  • ¼ Red pepper, finely diced
  • ¼ Yellow pepper, finely diced
  • 15ml Fermented black beans
  • 15ml Light soy sauce
  • 15ml Rice wine (or dry sherry)
  • 5ml Brown sugar
  • 5ml Roasted sesame oil
  • 10ml Cornflour or tapioca flour
Instructions
  1. Starting with the pastry, place the flour, baking powder and caster sugar in a mixing bowl. In a jug, combine the milk water and oil, then pour this into the flour. Mix this all to a soft dough.
  2. Turn the dough out onto a well floured work surface and start to knead. The dough will be soft and sticky and you will sprinkle flour onto the dough continuously while kneading to make it manageable.
  3. Knead the dough for 2 minutes, then dust it with flour, wrap it in cling wrap and refrigerate for 60 minutes.
  4. While the dough matures, finely chop the rump steak. In a jug, combine the soy sauce, rice wine, sugar, sesame oil and cornflour. Pour this into the beef and massage the marinade into the meat, then put this aside.
  5. Finely dice the peppers, and chop the spring onions into fine rounds.
  6. Rinse and dry the fermented black beans, then chop them until fine.
  7. Heat your wok over medium high heat and stir-fry the beef in 2 batches, for 60 seconds per batch.
  8. If necessary, add extra oil to the wok, then stir-fry the peppers and spring onions for 60 seconds. Add the black beans and stir-fry for a further 60 seconds.
  9. Return the beef to the wok and stir-fry for a further 60 seconds.
  10. Remove this from the heat and transfer it to a mixing bowl. Quick chill the beef by floating the bowl in a sink of cold water.
  11. Remove the dough from the refrigerator, unwrap it and roll it into a sausage. Divide the sausage into 4 pieces.
  12. Roll each of these into a sausage and divide these into 4 pieces.
  13. Working with one piece, roll this into a ball, flatten the ball into a disk.
  14. Place a tablespoon of the filling in the center of the disk, stretch the edges of the disk upwards and over the filling. Give it twist to seal.
  15. Repeat this until all of the buns are completed.
  16. Cut 16 squares of baking paper and start packing the buns into your steamer. You will need to use both tiers of your steamer, or cook 2 batches.
  17. Hal fill your wok with water and bring this to a rapid boil. Place the steamer on the wok and steam the buns for 20 minutes.
  18. Remove the steamer from the heat, transfer the buns to platters and serve with the dipping sauces of your choice.

 

August 12, 2014 Main Courses, Steak

Paprika Rump Steak or Sirloin Steak with Sweet Chilli Glaze.

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Paprika Rump Steak or Sirloin Steak with Sweet Chilli Glaze.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe can use rump steak or sirloin steak. It is a little more on the spicy side, and the steak is supremely tender and juicy.
Ingredients
  • 2 x 250g Rump or Sirloin steaks
  • Paprika for seasoning
  • 1 Egg, lightly beaten
  • 30g Butter
For the Glaze
  • 20ml White wine vinegar
  • 15ml Light soy sauce
  • 30ml Caster sugar
  • 2 x Bird's eye chillies finely chopped
Instructions
  1. Stand the steaks on their fatty edge and press 3 skewers through the meat - 2 just above the fat and 1 closer to the top.
  2. Flip the meat over a season the fat liberally with salt and pepper.
  3. Heat your pan over medium high heat, add the butter, when the butter starts to bubble, stand the steaks on their fatty edge in the pan and fry the fat for 8 minutes, until crispy golden and well rendered.
  4. Remove the steaks from the pan, remove the skewers, brush the steaks with the egg, then season liberally on both side with the paprika.
  5. Return the steaks to the pan and fry for 4 to 6 minutes depending on your preference of doneness, turning the steaks every 30 seconds.
  6. Remove the steaks from the pan and allow them to rest for 5 minutes.
  7. Drain all of the butter and fat from the pan. Add the vinegar and soy sauce and stir briefly to deglaze the pan.
  8. Add the chillis and caster sugar and stir until the sugar has dissolved entirely and the glaze has thickened to a syrup.
  9. Remove the pan from the heat.
  10. To serve the steaks, wipe them through the glaze in the pan and transfer them to platters.
  11. Divide any remaining glaze between the steaks and serve immediately.

 

July 29, 2014 Barbecue, Beef, Main Courses, Steak

Sugar Steak. Perfectly grilled sirloin steak with sugar pepper rub. How to grill a perfect sirloin.

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Sugar Steak. Perfectly grilled sirloin steak with sugar pepper rub. How to grill a perfect sirloin.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Although you don't taste the sugat one the steak is cooked, the sugar plays an important role in tenderising the steak, tempering the spices, and creating an amazing glaze, resulting in a perfectly grilled sirloin steak. You can also use rump or porterhouse steak for this recipe.
Ingredients
  • 1 x 250g Sirloin, rump or porterhouse steaks
  • 50g Butter
For the Rub
  • 1 Tsp Salt
  • 1 Tsp Cracked black pepper
  • 1 Tsp White Pepper
  • 2 Tsp Demarara / treacle sugar
  • 2 Tsp Tapioca flour (can substitute corn flour)
Instructions
  1. Hold the steaks together and press 3 skewers through the steaks - 2 just above the fat, and 1 towards the top.
  2. Flip the steaks over and season the fat liberally with salt and cracked black pepper.
  3. Combine all of the rub ingredients in a bowl.
  4. Heat your pan over medium high heat and add the butter. When the butter starts to bubble, stand the steaks in the pan on their fatty edge and fry the fat for 8 minutes until golden brown and well rendered.
  5. Remove the steaks from the pan and remove the skewers. Season both sides of the steaks liberally with the rub ingredients and press these firmly into the surface of the steaks.
  6. Return the steaks to the pan and grill for 4-6 minutes, depending on your preference of doneness, turning every 30 seconds.
  7. min = rare
  8. min = medium rare
  9. min = medium

 

July 24, 2014 Beef, Main Courses, Steak

Rump Steak with Sweet Balsamic Chili Reduction. How to perfectly cook rump steak with balsamic reduction.

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Rump Steak with Sweet Balsamic Chili Reduction. How to perfectly cook rump steak with balsamic reduction.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This demonstration will show you the best way to perfectly cook a rump steak, and how to serve it with a sweet chili balsamic reduction.
Ingredients
  • 2 x 250g Rump Steaks
  • 50g Butter for frying
  • 45ml Balsamic vinegar
  • 30ml Chili sauce
  • 60ml Caster sugar
  • Salt & Pepper to season
Instructions
  1. Press 3 skewers through the steaks, 2 just above the fat and 1 near the top.
  2. Season the fat liberally with salt and cracked black pepper.
  3. Heat your pan over medium high heat and add the butter.
  4. When the butter is bubbling, stand the steaks on the fatty edge and fry for 8-10 minutes until the fat is well rendered and golden brown.
  5. Remove the steaks from the pan, remove the skewers and season both sides of the steaks with salt and cracked black pepper.
  6. Return the steaks to the pan and fry for 4 minutes, turning every 30 seconds.
  7. Remove the steaks from the pan and allow them to rest.
  8. Add the balsamic vinegar to the pan and stir briefly to deglaze the pan.
  9. Add the chili sauce and stir in to combine.
  10. Pour in the caster sugar and stir until dissolved. Continue to stir for 3-4 minutes and the sauce thickens to a syrup.
  11. Working with 1 steak at a time, place a steak on top of an egg lifter and proceed to slice it at an angle into 3mm slices. Lift the steak and transfer it to a serving platter. Repeat with the second steak.
  12. Spoon 3 tablespoons of the reduction over each steak and serve with any remaining reduction in bowls on the side.

 

July 21, 2014 Beef, Chinese Recipes, Main Courses, Steak

Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.

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Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.
Author: 
Recipe type: Beef / Rump
Cuisine: Chinese / Hunan
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Hunan crispy fried beef is a classic Chinese beef dish. Lightly coated in a tapioca batter, the beef is crisp fried then stir-fried in a piquant Hunan sauce of soy, vinegar and sugar. The result is a beautiful crispy tender dish glazed in a rich, flavorful sauce.
Ingredients
  • 450g Rump steak
For the coating
  • 2 Eggs
  • 2.5ml / ½ tsp Salt
  • 60ml / 4 Tbs Tapioca flour
Other
  • 2 Medium carrots cut julienne
  • 3 Spring onions, white only, cut into rounds
  • 1 Clove garlic, finely chopped
For the sauce
  • 60ml / 4 Tbs Caster sugar
  • 45ml / 3 Tbs White wine vinegar
  • 30ml / 2 Tbs Light soy sauce
Instructions
  1. Cut the beef into strips across the grain (5mm x 5mm x 50mm) (1/4in x ¼in x 2in)
  2. In a jug, combine the eggs, tapioca flour and the salt. Whisk until everything is combined.
  3. Place the steak in a large mixing bowl and add the egg batter. Mix this until everything is well coated.
  4. Cut the carrots, spring onions, garlic and measure out the chilli sauce.
  5. In a jug combine the caster sugar, vinegar and light soy sauce. Mix this until all of the sugar has dissolved.
To cook
  1. Fill your wok ⅓rd full with oil and heat this to 190c / 375f.
  2. Fry half of the beef for 3 minutes, until crisp and browned. Add the beef to the oil piece by piece or it will clump together.
  3. Remove the beef with a slotted spoon, then continue with the rest of the beef.
  4. Deep fry the carrots for 2 minutes until they start taking on some color. Remove these with a slotted spoon and add them to the fried beef.
  5. In your second wok, heat 2 tablespoons of oil until smoking hot. Add the spring onions, garlic and chilli sauce. Stir these for 15 seconds until fragrant.
  6. Add the beef and carrots to the wok and stir to combine.
  7. Pour in the sauce and continue to stir this for 3 minutes until the sauce thickens and glazes all of the ingredients.
  8. Remove the wok from the heat and serve immediately.

 

July 7, 2014 Beef, Cheese, Main Courses, Steak

Blue Cheese Rib-eye Turnovers. Rib-eye schnitzel, folded with blue cheese, crumbed and crisp fried.

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Blue Cheese Rib-eye Turnovers. Rib-eye schnitel, folded with blue cheese, crumbed and crisp fried.
Author: 
Recipe type: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This crispy rib-eye schnitzel is folded and filled with creamy blue cheese, crumbed then butter-fried to crispy, golden perfection.
Ingredients
  • 4 Rib-eye steaks cut from the center of the rib-eye, each 16mm / ¾ inch thick
  • 100g Creamy blue cheese, cut into 8mm / ⅓ inch slices
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixes with ½ cup all-purpose flour
  • 2 Eggs, lightly beaten
  • 100g Butter for frying
Instructions
  1. Working with one steak at a time, place a steak in the center of a piece of cling-wrap , fold the plastic over, and tap the steak down with your meat mallet until it is half its thickness. Repeat with the remaining steaks.
  2. Place the steak on a platter, cover half the steak with blue cheese, leaving 10mm / just less then half an inch open around the edges.
  3. Fold the open half over the cheese and press this down firmly to compress the cheese and the steak. Repeat with the remaining steaks.
  4. Drench the steaks in the tapioca flour, the the egg, making sure all of the tapioca is wet.
  5. Drench the steaks in the cornflake mixture to get a good solid coating. Transfer the steaks to a platter and allow the the coating to set for 20 minutes.
  6. Heat your pan over medium heat and melt the butter.
  7. When the but starts to bubble, carefully slide the steaks into the pan.
  8. Fry the steaks for 4 minutes per side, then an extra minute on the folded edge.
  9. Remove the steaks from the pan and serve immediately with the accompaniments of your choice.

 

July 3, 2014 Beef, Main Courses, Steak

Rolled Roast Ribeye. How to roll-cut, stuff and roast a ribeye.

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Rolled Roast Ribeye. How to roll-cut, stuff and roast a ribeye.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This magnificent recipe will sho you how to roll-cut a ribeye, then suff it with ham and cheese, then roast it to perfection. Rolled roast ribeye is great way to make that ribeye go further. For the gourmet cheese sauce recipe click here
Ingredients
  • 500g Center-cut ribeye
  • 40g Mature cheddar cheese, grated and mixed with 40g Mozzarella cheese,grated.
  • 2 Slices hickory ham.
  • Black pepper to season.
  • Finely grated parmesan cheese.
  • 3-4 Rashers streaky bacon.
Instructions
  1. Lie the ribeye on the cutting board with the end facing you.
  2. Place a chopstick above and below the ribeye - this will prevent you from cutting through the roll.
  3. Using your slicing knife, start slicing into the ribeye laterally, rolloing the ribeye as you go.
  4. You will end up with a rolled out slab of ribeye about 15mm thick.
  5. Spread the cheese evenly over the surface of the meat.
  6. If necessary, trim the ham to match the width of the ribeye roll and place this on top of the cheese.
  7. Season liberally with cracked black pepper.
  8. Turn the roll 90 degrees and proceed to roll the meat up. Take care not to roll too tightly as the meat will contract during cooking and force the melting cheese out of the ends.
  9. Transfer the rolled roast to a roasting pan, sprinkle the top liberally with parmesan, then bard the top with the bacon.
  10. Roast the ribeye at 90c / 200f for 45 minutes. This low starting temperature prevents heat shock and the resulting mass loss.
  11. Remove the meat from the oven, increase the oven temperature to 230c / 450f.
  12. Brush the rolled roast with oil and return it to the oven for a further 20 minutes.
  13. Remove from the oven and cover lightly with foil for 5 minutes before carving.
  14. Remove the bacon from the top of the meat and cut this into little bits.
  15. Slice the roll into 5-10mm slices and serve immediately topped with our gourmet cheese sauce, and a sprinkling of the bacon bits, along with the accompaniments of your choice.

 

May 30, 2014 Beef, Chinese Recipes, Main Courses, Sauce Recipes, Steak

Beef Peppers with Black Bean Sauce

Beef with peppers and black bean sauce


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Beef Peppers with Black Bean Sauce
Author: 
Recipe type: Beef / Steak
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The deep flavors and aroma of beef peppers with black bean sauce make this dish a real winner. You can use fillet, ribeye or rump in this masterpiece.
Ingredients
  • 700g Fillet, ribeye or rump steak
For the marinade
  • 15ml / 1 Tbs light soy sauce
  • 15ml Rice wine or dry sherry
  • 5ml / 1 Tsp Roasted sesame oil
  • 5ml / 1 Tsp Tapioca flour
  • 50ml Oil
For the Sauce
  • 1 Tbs Garlic, finely chopped
  • 1½ Tbs Ginger, finely chopped
  • 30g Spring onion, finely chopped
  • 1 Tbs Fermented black beans, roughly chopped
  • 1 Green pepper, cut into strips
  • 1 Red pepper, cut into strips
  • 1 Yellow pepper, cut into strips
  • 10ml / 2 Tsp Light soy sauce
  • 15ml / 1 Tbs Rice wine or dry sherry
  • 5ml / 1 Tsp Sugar
  • 40ml Chicken stock
  • 5ml / 1 Tsp Sesame oil
  • 15ml / 1 Tbs Tapioca flour
To Fry
  • 200ml oil
Instructions
To prepare and marinate the beef
  1. Cut the beef into thin strips, across the grain
  2. Place the beef into a large mixing bowl, and add all of the marinade ingredients, except for the oil.
  3. Allow this to marinate for at least 30 minutes, then mix in the 50ml oil.
To make the sauce
  1. Finely chop the garlic, ginger and spring onion.
  2. Rinse and roughly chop the fermented black beans.
  3. Cut the peppers into thin strips.
  4. In a jug, combine the light soy, rice wine or sherry, sugar, chicken stock, sesame oil and tapioca flour. Stir until everything has dissolve.
To cook
  1. Heat your wok over high heat, add the 200ml oil and fry ⅓ of the beef for 0 seconds. Remove the beef from the wok using your slotted spoon, and repeat twice with the remaining beef.
  2. Carefully pour the oil from the wok, leaving just a tablespoon behind.
  3. Add the garlic, ginger and black beans and fry for 5 seconds until fragrant.
  4. Add the spring onion and continue to fry for 5 seconds.
  5. Add the peppers and continue to fry for 3 minutes.
  6. Add the wet sauce ingredients, stir this in briefly, then return the beef to the pan.
  7. Fry this for 60 seconds until the sauce has thickened and glazed all of the ingredients.
  8. Remove from the heat and serve immediately.

 

May 23, 2014 Beef, Main Courses, Steak

How to Cook a Perfect Rump Steak

How to cook the perfect rump steak


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How to Cook a Perfect Rump Steak
Author: 
Recipe type: Steak
Cook time: 
Total time: 
Serves: 2
 
Cooking any piece of meat with a strip of fat down the side requires special treatment. For a great rump steak, the fat has to be properly rendered and cooked without over-cooking the meat. This video demonstration will show you exactly how to do this, and cook the perfect rump steak.
Ingredients
  • 2 Rump steaks, cut 1 inch / 25mm thick
  • 30g Butter
Instructions
  1. Please view the video demonstration

 

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