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Hong Kong Steak
A favorite of Chef Richard Chamberlain. |
Prep: 10 minutes
Refrigerate: 4 hours
Cook: 10 minutes
Servings: Serves 6
| 6 |
sirloin strip steaks (6-8 ounce each) , trimmed |
| 1 |
Tbsp. peppercorns, cracked |
| 2 |
tsp. ginger, peeled and finely chopped |
| 4 |
cloves garlic, finely chopped |
| 1/4 |
cup light soy sauce |
| 1-1/2 |
Tbsp. honey |
| 1 |
tsp. sesame oil |
| 3/4 |
cup red wine |
| 1 |
Tbsp. cornstarch |
| 1/4 |
cup beef stock |
| 6 |
Tbsp. peanut oil |
| 1/4 |
pound mushrooms (shiitake, oysters, button) |
| 1/4 |
pound vegetables (bok choy, snow pea tops, baby spinach, baby carrots, julienne peppers, scallions) |
| 2 |
Tbsp. peanut oil |
| 1 |
tsp. sesame oil |
| 2 |
cloves garlic, finely chopped |
| 2 |
tsp. ginger, finely chopped |
| 2 |
Tbsp. scallion tops |
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In mixing bowl, combine garlic, ginger, soy sauce, honey and sesame oil. Mix well and pour over steaks. Allow to marinate 4 hours in refrigerator and remove. Reserve marinade. |
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Press peppercorns into steaks. In a hot wok or skillet, add 2 Tbsp. peanut oil. Add 2 steaks at a time and sear on both sides for one minute. Remove steaks and wipe out wok. Reheat and repeat for remaining steaks. |
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Set steaks aside and keep warm. |
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Pour red wine into wok and reduce by three fourths. Add beef stock and reserved marinade. Reduce by half. Whisk in cornstarch and remove. Keep warm. |
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Heat second wok to very hot. Add peanut and sesame oils. Add garlic and ginger and cook for 3 seconds. Add mushrooms and vegetables. Toss quickly and stir for one minute. |
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Place steaks on six plates. Top with stir-fry vegetables and drizzle with sauce. |
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Serve with sesame rice and garnish with scallion tops. |
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| Need help with this recipe? Go to:
Pan Fry/Saute,
Stir Frying |
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