BEEF STEAK

Serves 6–8

Although this recipe is called beef steak, the dish is not a steak. It is actually slices of beef fried with onions and dark sauce. I remember enjoying this dish whenever my dad cooked it, especially on Sundays when the whole family would gather together for dinner.

Beef fillet 1 kg (2 lb 3 oz), cut into
0.5-cm (¼-in) thick sliced

Ground black pepper 2 Tbsp + 1 Tbsp
Dark soy sauce 5 Tbsp + 4 Tbsp
Cooking oil as needed
Potatoes 4, peeled and cut into wedges
Water 50 ml (1⅔ fl oz)

Large onions 3, peeled and cut into
0.5-cm (¼-in) rounds

1.   Place beef in a bowl with 2 Tbsp pepper and 5 Tbsp dark soy sauce. Mix well and
leave to marinate for 20 minutes.

2.   Heat enough oil for deep-frying and deep-fry potato wedges until golden brown.
Drain well and set aside.

3.   Heat 4 Tbsp oil in a wok and add marinated beef, 1 Tbsp pepper and 4 Tbsp dark
soy sauce. Stir-fry for about 2 minutes.

4.   Add water and simmer for about 2 minutes, then add onions and fried potato
wedges. Bring to the boil and cook for another 5 minutes or until beef is tender.

5.   Dish out and garnish as desired. Serve hot.

NOTE

•  When slicing the beef, slice it against the grain. This will reduce the cooking time and
ensure that the beef is tender and not tough when cooked.

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EURASIAN HERITAGE

Cooking