JAPANESE STYLE STEAK
Comes from the �1001 Recipes for Pan or Wok�.
4 small red or brown onions
1 red capsicum
125 g/41⁄2 oz snow peas
125 g/41⁄2 oz baby corn
vegetable oil, for deep-frying
125 g/41⁄2 oz cornflour
75 g/3 oz
4 teaspoons baking powder
1 teaspoon mustard powder
1 teaspoon salt
1. In a shallow dish, mix
together soy sauce and sherry. Add steaks and turn until well coated.
Marinate for 10 minutes. Remove steaks. Pat dry on paper towel. Reserve
2. Heat the oil in a large frying pan or wok. Fry steaks
over a high heat for 2 minutes on each side, or until well browned. Add
ginger and sugar to marinade. Stir until sugar dissolves. Add to pan or wok.
Cook for a further 5�6 minutes for medium steaks.
Remove steaks using
a slotted spoon. Cut into thin slices. Arrange on serving plates. Garnish
with spring onions and carrot. Serve with sauce.
Did you know?
Asian cookery, onions and carrots are both classified as �yang� foods, which
means that they are thought to have a warming effect.
In step 2, adjust the cooking time for the steaks according to your taste.
Cook for 3�4 minutes for rare, 5�6 minutes for medium and 10 minutes for
You can replace the sherry with sweet
dessert wine or Japanese rice wine. For a non-alcoholic alternative, use
grape or apple juice to make the marinade.
delicately flavoured dish with stir-fried vegetables and fresh egg noodles,
white rice or fine vermicelli pasta.
recipe comes from the �1001 Recipes for Pan or Wok�.