Saturday, January 21, 2012

Best Beef marinade for Beef and Tomatoes

Sirloin Marinating steak or Flank steak
Round if you have to...but I prefer not. 
Freeze and when half frozen or half thawed, slice in thin slices. This is much easier when half frozen to get nice thin slices. If using round steak just marinate a little bit longer.
Best Marinade:
(from Chinese cooking course 30 years ago)
½ cup cold water
½ tsp. cooking wine( had none so  I used Wine Vinegar)
½ tsp. soya sauce
½ tsp. salt
Touch of pepper
½ tsp. baking soda
1 tsp. accent( I use ½ tsp)
2 tbsp. oil
Mix together and put in your beef slices. Let sit for 30 minutes or longer,  and add 1 tsp. cornstarch to mixture and stir. This marinade makes the beef really tender.  You can fry in hot oiled pan and serve with rice or prepare this meat to stir fry with veggies like Tomatoes and onion. Withthe cornstarch on this the meat strips fry with a batter crispiness.
Beef and Tomatoes
Blanche  1 cup chunked onion and 1 cup chunked  celery in a pot  for 2 minutes.  Takeout and put and set aside. Prepare your beef  and fry in skillet or wok, until redness is gone and remove to another dish. Clean skillet and add fresh oil and add 6 medium chunked tomatoes, onion and celery. Add 1 tsp. soya sauce, 1 tbsp,. accent ½ cup sugar, 1 tsp. salt, 2 cups water or chicken broth, and bring to a boil.  Add a bit of cornstarch to thicken.  Last add your prepared beef strips and serve on white rice.
I was cleaning out my fridge and only had 1 big field tomato so decreased my veggie juices to 1 cup water-1/4 cup sugar-3/4 tsp. soya sauce and 1/2 tbsp accent. 

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