Sonntag, 7. April 2013
Beef tenderloin and some side dishs
Here are the leftovers: 1 steak covered with an onion slice, stir-fried mustard greens, vegetable curry, rice
I prepared a few small pieces of thick cut beef tenderloin in a big cast iron pan without much fat - just a teaspon roasted sesame oil. Besides the steaks I put some onion slices and spring onion slices, a big ginger slice and a crushed garlic clove and let this run over medium high heat.
It is done in 5 minutes by just flipping the steaks once they are nicely roasted and tossing the other ingredients from time to time. When the steaks were done (medium rare), I sprinkled some pepper and deglaced the pan with a little sake, soy sauce and mirin. Just a few spoons (3:2:1 - srt of).
I made stir-fried pickled mustard greens: Washed the greens and squeezed a little, cut the greens into chunks, stir-fried the greens in sesame oil, seasoned with sesame seeds, chili pepper flakes and seasoned with some soy sauce and mirin. Did not measure anything, just the usual.
Stir- fried carrot sticks (1 carrot), summer squash sticks (1 squash), red bellpepper sticks (1 bellpepper), 2 handful edamame (fresh peeled green soy beans) until a little tender. Added 1 teaspoon Thai red curry paste and 1 minced garlic clove and 1 spring onion (slices) and roasted this a little, sprinkled a teaspoon curry powder, and a few drops fish sauce, salt and stirred in 100 ml thick yoghurt with a little starch and simmered until the custardy thickness formed.