Fillipino Tenderised Soy BeefMay 8, 2014
A perfectly balanced combination of sweet, salty and sour Asian flavours.
Ingredients for two people
|3 tbs||soy sauce|
|2||red onion, sliced into rings|
|1||ginger knob, finely chopped|
|2||garlic cloves, crushed|
|1/2||coriander bunch, chopped|
For the marinade
Finely slice your rump into strips using a sharp knife. In a small bowl place the lemon juice, soy sauce, and the sliced beef and leave aside for 10 minutes – this may seem like a lot of lemon and soy but we are going to reduce this marinade in the pan once we cook the meat.
For the rice and boy choy
Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain the rice and then boil some fresh water again for the bok choy, add the bok choy for 1 minute and then strain and leave aside.
For the tenderised beef
Heat a small pan over high heat with a dash of oil and then add the strips, reserving the marinade for later use. Sear the strips for 30 seconds on either side and then remove from the pan. Add in the red onions, ginger, garlic, and cook for 2-3 minutes. Add in the reserved lemon soy marinade along with the browned strips and bring to a gentle simmer, leave to simmer for 10 minutes until the sauce begins to reduce and thicken. Remove from the heat.
Divide the rice between plates and then top with the tenderised lemon soy strips, a good sprinkle of freshly chopped coriander, and a side of the bok choy to freshen the plate.
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