Kiwi Steak – Simple recipe

Ingredient

• 1 Kiwi fruit – skin off and diced
• 100g Beef steak
• 2 tbsp Olive oil
• 50g Onion – diced
• 3 cloves Garlic – sliced
• 2 tbsp Brandy
• 1/2 cup kiwi juice
• 1 tsp sugar
• 1 tsp parsley – chopped
• salt & pepper

Method

1. Marinade beef with brandy, salt & pepper and kiwi fruit.
2. Heat the olive oil in the pan. Saute onion and garlic until lightly brown. Pan fried both side of the steak until brown and desire level.
3. Add in kiwi juice and sugar until well mixed. Seasoning. Garnish with parsley and serve.

Taiwan Beef Noodle (Szechuan Version) – Chef’s recipe

Beef noodle is considered as a national dish of Taiwan. There are so many different version of Taiwan beef noodle. This is one of my favorite Szechuan version which is spicy and rich.

Ingredient

• 1kg Gravy beef
• 2 inch Ginger – Sliced
• 1 tbsp Soy Sauce
• 1 tbsp Cooking wine
• 1 tbsp Oil
• 2 tbsp Spicy Soy bean paste
• 1 Spring onion – Chopped
• 3 clove Garlic – Crushed
• 1 tbsp Szechuan pepper cone
• 2 Dry Chili
• 1 tbsp chili paste (Optional)
• 3 tbsp Dark Soy Sauce
• 2 tomato -Chopped
• 2 Carrot – Chopped
• 1 Onion – Chopped
• 2 L Beef stock
• 1 spice bag
• 50g Rock sugar
• 100g pickled vegetable
• 2 clove Garlic – diced
• 1 tbsp sesame oil
• 400g noodle (Ramen, Egg noodle, Udon)

Method

1. Marinade beef with oil, soy sauce, cooking wine, spicy soy bean paste & ginger at least 2 hrs.
2. Heat the oil in pot. Saute ginger, garlic, Szechuan pepper cone and spring onion until fragrance. Add in beef and sauté until slightly browned. Add in beef stock, spice bag, rock sugar, dry chili, chili paste(optional) and get to boil. Add in dark soy sauce to darker the color. Simmer 30 mins.
3.  Add in Carrot, Onion and tomato. Simmer 1 hr until beef become tender. Salt and pepper to taste.
4. Heat 1 tbsp sesame oil in pan. Sauté pickled vegetable with garlic until fragrance and set aside.
5. Cook the noodle. Serve in bowl.
6. Ladle the beef, vegetable and soup. Garnish with sautéd pickled vegetable, spring onion and serve.