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Place in the fridge for overnight or 24 hours is even better. Turn occasionally.

When ready to eat, Heat the oil in a wok or non stick pan and stir fry the beef and marinade for 3 minutes or until beef is cooked. You can split the cooking into two batches, and keep the first one warm in the oven until the second is cooked. Mix both batches together, and garnish with slices of red chilli and spring onion strips.

Serve immediately.

 

Serves four.

 

Place the steak on your chopping board and slice across the grain into 5mm strips, but cutting away from you on a slight diagonal so the surface area of your slices is larger. Using a tenderising hammer, lightly tap each side of the strips to ensure tenderness, trim off any areas of fat or sinew.

To make the marinade, mix together the garlic, soy sauce, sherry and sugar in a bowl. Place the beef in a small non metal marinade dish, and pour the marinade over the top.

Place lid tightly on the dish and turn upside down a couple of times. 

500g eye fillet steak

1 tbs sunflower oil

1 clove garlic crushed

4 tbs soy sauce

4 tbs dry sherry

2 tsp brown sugar

2 small red chillies sliced

1 spring onion - green bits cut into strips

 

INGREDIENTS:

Cantonese Beef

THE BEEF WILL MELT IN YOUR MOUTH

 

Meat prep needs focus - but comes together quick at the end.

RATHER THAN EYE FILLET STEAK, YOU CAN BUY A PIECE OF BEEF FILLET, AND CUT YOUR SLICES FROM THAT. HOWEVER, WHILE YOU GET LARGER SLICES, YOU MAY ENCOUNTER MORE SINEW AND FAT. DON'T EVEN THINK ABOUT A CHEAPER CUT OF MEAT.

APART FROM THE CUT, THE SUCCESS OF THIS DISH IS IN THE TENDERISING AND MARINATING OF THE MEAT.