Visit our other international cooking sites  
Home | Contact us | RSS
Home >> Beef Recipes

BEEF AND VEGETABLES SKEWERS

INGREDIENTS :

3 beef rib eye steak, 300g shelled frozen mussels, 4 dried shiitake mushrooms, 1 carrot, 1 cucumber, 6 eggs, 5 cloves of garlic, 18g ginger, 1 stem of spring onion, 60g pine nuts, 1/3 cup of water, 1T salt, 4t sesame oil, 2T oil, 2t chonju (i.e. rice wine).


SEASONINGS:
(1) 2T soy sauce, 1t grain syrup, 1t sesame oil, some ground white pepper.
(2) 1/8t salt.
(3) 2T soy sauce, 1t grain syrup, 1/2t chicken bouillon powder, some ground white pepper, 1/4t sesame oil.
(4) 1t sea salt, 3T broth.

PREPARATION :

1. Thaw frozen mussels; Rinse in cold running water for 15 minutes; Drain; Transfer to a bowl; Drizzle with 2t chonju; Toss; Leave it till ready to use.
2. Rinse dried shiitake mushrooms; Soak in 1/3 cup of water till soft.
3. Peel and rinse garlic; Mince 3 cloves of garlic; Gently crush the remaining.
4. Cut off the roots of spring onion; Cut into sections.
5. Add seasoning (1), one third of the minced garlic and the spring onion to a bowl; Stir till well mixed.
6. Wipe clean beef steak with damp kitchen paper; Discard the bones; Tenderize with a meat mallet for 30 minutes; Marinate in the seasoning (1) from the step for at least 120 minutes.
7. Heat a non-stick skillet over a high heat; Add pine nuts; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 7 minutes); Turn off the heat; Transfer to a mortar and pestle; Ground.
8. Lift the dried shiitake mushrooms from the step 2 up; Squeeze out any excess water; Trim off the stems; Cut into strips; Strain the soaking water through a sieve to a bowl.
9. Peel and rinse a carrot; Blanch in boiling water for 8 minutes; Lift the carrot up; Cut off both ends; Cut into match sticks with 5cm length.
10. Rub cucumber with 1T salt; Rinse and drain; Cut off both ends of the cucumber; Rub each end with another cut-off end for a minute; Rinse and drain; Cut into match sticks with 5cm length.
11. Beat eggs to a bowls; Add seasoning (2); Whisk till well blended.
12. Grease a rectangular cake pan with some sesame oil; Pour egg solution into the pan.
13. Arrange a steamer in a deep heavy-based skillet; Pour water into the skillet till reaching 1/4 height of the steamer; Bring to the boil over a high heat; Turn to a low heat; Arrange the cake pan with the egg solution in the steamer; Turn to a high heat; Steam over a high heat for 2.5 minutes; Turn to a low heat; Remove the lid; Steam over a low heat for 6 minutes; Cover with the lid; Steam over a low heat for 3.5 minutes; Turn off the heat; Remove the cake pan with the egg custard from the steamer; Cool at the room temperature.
14. Peel, rinse and cut ginger into slices.
15. Add 2T oil to non-stick skillet; Heat over a high heat; Turn to a low heat; Add the ginger and the remaining minced garlic; Stir-fry over a low heat till fragrant; Add the mussels from the step 1; Add seasoning (3); Cook over a medium-low heat till the mussels have a layer of thick glaze; Turn off the heat; Set the mussels aside.
16. Add 1t sesame oil to a non-stick pan; Heat over a medium heat; Arrange the beef steak from the step 6 into the pan (reserve the marinade for later use); Pan-fry over a medium heat till medium well; Turn off the heat; Set the beef steak aside; Cut into match sticks with 5cm length.
17. Add 1t sesame oil to the pan; Heat over a medium heat; Turn to a low heat; Add the shiitake mushrooms from the step 8 and some of the marinade from the step 16; Stir-fry over a low heat till done; Set the mushrooms aside.
18. Add 1t sesame oil to the pan; Heat over a medium heat; Turn to a low heat; Add the remaining garlic; Stir-fry over a low heat till fragrant; Add the carrot from the step 9 and the cucumber from the step 10 to the pan; Drizzle with the remaining marinade from the step 16; Turn to a high heat; Stir-fry over a high heat for 3 minutes; Turn off the heat.
19. Cut the egg custard from the step 13 into match sticks with 5cm length.
20. Thread 1 shiitake mushroom strip, 1 egg custard match stick, 1 cucumber match stick, 1 beef steak match stick and 1 carrot match stick onto a bamboo skewer (repeat the step till the ingredients are used up).
21. Add seasoning (4) and the dried shiitake mushroom soaking water to a saucepan; Bring to the boil over a medium heat; Add most of the pine nuts from the step 5; Turn off the heat; Stir till well mixed.
22. Arrange the skewers around the mussels on serving plates; Sprinkle with the remaining pine nuts from the step 5; Brush a layer of pine nut sauce from the step 21 on the beef.