Beef Rolls with Enoki Mushrooms 金菇牛肉卷

Yield:16 pieces

Ingredients:

150 gram Angus Sliced Boneless Short Rib
380 gram Enoki Mushrooms
1 Chopped Green Onion
2 teaspoon White Sesame Seeds
2 teaspoon Flour

Sauce:

2 tablespoon Soy Sauce
2 tablespoon Sake
1 tablespoon Mirin
1 teaspoon Brown Sugar

Method:

1. Cut the root of the enoki mushrooms, then rinse and drain.
2. Pick up a small bunch of enoki mushrooms and roll up with the beef. Use your finger to wipe a little bit of flour in order to glue the end of the beef.
3. Mix the sauce and set aside.
4. Heat up a non-stick pan with low heat, pan fry the beef rolls with both sides until its colour changed.
5. Pour the sauce on top of the beef rolls, cook it until the enoki mushrooms turn soft.
6. Keep spooning the sauce on the top of the beef rolls until the sauce become thicken. Then turn off the heat.
7. Transfer the beef rolls on the serving plate. Sprinkle the green onion and white sesame seeds. Spoon the sauce on the top of the beef rolls. Serve hot with rice.

可作16件

材料:

安格斯雪花肥牛片150克
金菇380克
葱1條切花
白芝麻2茶匙
麵粉2茶匙

醬料:

醬油2湯匙
清酒2湯匙
味醂1湯匙
黃糖1茶匙

做法:

1. 將金菇切去根部, 沖洗後瀝乾.
2. 金菇分小束, 並用牛肉卷起來. 用手指沾少許麵粉於末端以作糊口.
3. 將醬料混合好, 備用.
4. 用小火燒熱易潔鑊, 煎牛肉卷至兩面變色.
5. 將醬料淋在牛肉卷上, 煮至金菇變軟身.
6. 繼續淋醬料於牛肉卷上, 直至醬料變濃稠, 即可熄火.
7. 將牛肉卷上碟, 灑上葱花和白芝麻, 淋上醬料, 可跟白飯熱食.

Cleaned Enoki Mushrooms 已洗淨之金菇

Before cook 未煮前

Mini Hamberger Steak 迷你漢堡扒

10 Servings 十份

Ingredients:

280 gram Minced Beef
120 gram Minced Pork
1/2 pc Onion (small)
2 tablespoon Bread Crumbs
2 tablespoon Milk
1 pc Egg
2 1/2 teaspoon Chicken Powder
1 teaspoon Ground Black Pepper
2 tablespoon Oil

Sauce:

2 tablespoon Ketchup
2 tablespoon Soy Sauce
1 tablespoon Brown Sugar

Method:

1. Dice the onion. Heat up the non-sticky pan, add 1 teaspoon of oil then stir fry the onion until transparent. Transfer it to a plate and cool down. Set aside.
2. Mix the bread crumbs well with milk.
3. In a large bowl, use a hand to mix all the meat with chicken powder, ground black pepper until sticky.
4. Then add (1), (2) and egg into (3) and mix well again.
5. Divide (4) into 10 portions, put each portion on left hand then pass it to right hand and return to left hand this action for at least 10 times to form the round shape. Continue this action for the rest of the portion. *{so the air of the meat can come out easily and won't break the shape of the steak while cooking}
6. Put the 10 portions of steaks on a tray. Then press the middle of the steaks one by one.
7. Heat up a non-sticky pan and add the rest of the oil in it, pan fry the steaks for 5 - 6 minutes (around 2 -3 minutes per side) with small heat until done. Then transfer them on the plate.
8. Pour the sauce on the pan and cook it to hot. Spoon the sauce on the top of the steaks then serve.

材料:

免治牛肉280克
免治豬肉120克
洋葱半個(細)
麵包糠2湯匙
牛奶2湯匙
雞蛋1隻
雞粉2 1/2茶匙
黑胡椒粉1茶匙
油2湯匙

汁:

茄汁2湯匙
醬油2湯匙
黃糖1湯匙

做法:

1. 洋葱切丁. 燒熱易潔pan, 加1茶匙油炒洋葱至透明. 上碟後放涼, 備用.
2. 將麵包糠和牛奶混合好.
3. 準備1隻大碗, 用手將免治牛肉和免治豬肉跟雞粉和黑胡椒粉拌好, 攪拌至黏黏的感覺.
4. 將 (1) 和 (2) 和雞蛋加入 (3)中, 再次攪勻.
5. 將 (4) 分成10份. 拿每1份肉在左右手中來回拍打, 就像接球的動作做至少10次以搓成餅狀. *{ 作用是將肉裹的空氣打出來, 煎的時候才不會裂開 }
6. 將打好後的迷你肉扒排好在盤子上, 然後在每一塊扒的中間壓凹一下.
7. 燒熱pan, 加入餘下的油, 將肉扒煎 5 - 6 分鐘 ( 每面煎約 2 - 3 分鐘 ) 至熟透. 上碟.
8. 將汁放入易潔pan內煮熱, 然後淋上肉扒上面即成.

Braised Beef & Potatoes in Japanese Style

Serves 2 - 3

Ingredients:

120 gram Ground Beef
1 large Potato
50 gram Frozen Green Peas
2 pc Green Onion
1 tablespoon Sesame Oil
200 ml Water
2 tablespoon Soy Sauce
1 tablespoon Brown Sugar

Method:

1. Wash the potato, peel and cut into bite sized pieces.
2. Thinly sliced green onion.
3. Heat the wok with sesame oil in medium high heat. Add beef and stir until it changes colour.
4. Add potato, water, soy sauce and brown sugar and bring to simmer. Simmer it uncovered until the potato is tender, about 15 minutes.
5. Add green peas and simmer until the liquid is almost gone.
6. Transfer the beef and potato in a serving plate, top with green onion for garnish. Serve hot with rice.

Beef & Mixed Vegetables Udon

Serve 1

Ingredients:

20 gram Beef
2 pcs Baby Corn
3 pcs Fresh Shiitake Mushroom
20 gram Onion
30 gram Baby Choi Sum
1 tablespoon Green Onion
1 pc Udon
1 tablespoon Oil

Marinade for Beef:

1 1/2 teaspoon Soy Sauce
1 teaspoon Sake
1 teaspoon Honey
1 teaspoon Sesame Oil

Soup:

600 ml Water
3 teaspoon Hondashi
3 tablespoon Mizkan Katsuo Tsuyu

Method:

1. Wash and dry the beef. Cut it into thin slices then marinade for 1 hour.
2. Wash and drain the baby corn. Cut it into bite sized pieces.
3. Remove the stem. Wash and drain the shiitake mushroom.
4. Cut the onion into strips.
5. Remove the flowers of baby choi sum. Wash and drain.
6. Chop the green onion.
7. Heat up a frying pan with oil, cook the beef until golden brown. Set aside.
8. Bring the soup to boil, cook the udon for 3 minutes. Transfer it to a serving bowl. Set aside.
9. Add shiitake mushroom and baby corn into the soup, cook them for 2 minutes. Then transfer them on the top of udon.
10. Add onion and the baby choi sum into the soup, cook until fragrant. Then transfer them on the top of udon.
11. Add beef, green onion and soup on the top of udon. Serve it hot.