BEEF FILET WITH ORANGE SAUCE:
2 lbs. beef filet or frank steak
2 tbsp. all purpose flour
½ cup freshly squeezed orange juice
1 onion, sliced
1 celery stalk, cut diagonally into slices
½ carrot; sliced thinly diagonally
1 bay leaf
cooking oil
¼ cup each of lemon juice and orange juice
seasoning for beef:
½ tsp. salt
1 egg white
1 tbsp. Worcestershire sauce
1½ tbsp. tapioca starch
1½ tsp. each sugar, dark soy sauce, “Maggi” sauce and rice wine
sauce seasoning:
½ tsp salt
½ tsp. dark soy sauce
1 tsp. sugar
1 tsp. rice wine
1 tbsp. Worcestershire sauce
1 tbsp. tomato ketchup
Slice beef filet across the grain into ¼ to ½ -inch thick slices. Use a meat mallet to pound beef pieces slightly. Mix seasoning ingredients together and add into beef. Marinate 30 minutes. Add 1 tbsp. oil. Cover and refrigerate beef for 1 hour.
In non-stick heavy skillet, heat 1-2 tbsp. oil over high heat until very hot. Add beef slices in a single layer and pan-fry in batches until golden on both sides, 1 to 2 minutes. Remove cooked meat to keep warm while cooking the rest, adding more oil to pan when necessary.
Wipe skillet clean, add in 1 tbsp. oil and heat it until hot over medium-high heat. Add onion, carrot, bay leaf and celery. Cook for 2-3 minutes until slightly softened. Add salt to taste. Reduce heat to low, add flour and stir to cook mixture for 1-2 minutes more. Add orange & lemon juice gradually, stirring and mixing it in to avoid lumps. Bring to a boil over medium heat, adding a bit of water if sauce is too thick. Add in sauce seasoning ingredients and discard bay leaf. Cook sauce for 1 minute than pour it over beef to serve.
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