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Chinese Style Beef Strogonoff

15 Feb

(serves 3)
This is a fusion version of the Russian classic Beef Stroganoff. The beef is marinated in the Chinese Style using bicarbonate of soda, leaving it extremely tender. You won’t be needing a nicely marbled piece of Wagyu beef for this recipe and more importantly there is no chance to overcook it. When married with the rich taste of sour cream, the end result is a fusion of Eastern and Western (actually East meets Eastern Europe) cuisine.    
 

Ingredients

  1. Beef Fillet (400g)
  2. Brown Mushrooms (150g)
  3. Onion (1)
  4. Sour Cream (1/3 cup)
  5. Oxo Beef Stock Cube (1)
  6. Balsamic Vinegar
  7. Bicarbonate of Soda
  8. Corn Starch
  9. Coriander Seed Powder
  10. Soya Sauce
  11. Brandy
  12. Vegetable Oil

Preparation 

  1. Cut the beef fillet into slices which are as thin as you can manage manually. Cut across the grain where possible. 
  2. Mix the marinate as follows: 1/3 cup water, 1T soya sauce, 2t corn starch, 1t sugar, 1t coriander seed powder, 0.5t bicarbonate of soda, 0.5t salt. Mix the meat in the marinade well and leave it for 2 or more hours. It may appear watery at first but all the liquid will be adsorbed by the meat over time. 
  3. Its now 2 or more hours later. Add 2T or balsamic vinegar to the meet and mix well. You should see some small bubbles as the bicarbonate reacts with the vinegar. This is normal.
  4. Cut your onion into half rings and the mushrooms into thick slices.
  5. Disolve one beef cube in 1/3 cup of hot water in a large bowl.
  6. Pan fry the onions with a dash of oil for about 3 minutes on low heat. Add the mushrooms and continue stir frying till the mushrooms begin to soften. Empty the contents of the pan into the beef stock. 
  7. Put a generous amount of oil into the pan and turn the heat to high. At the same time mix 1T of oil into the marinated meat. When the pan is searing hot, sautée the meat. Make sure both sides of each piece of meat has time on the pan. When no part of the meat’s surface appears uncooked anymore, pour in the stock, onions and mushrooms.
  8. Continue on high heat till the liquid is reduced to 1/3 its original volume, it shouldn’t take long. Add 1/3 cup of sour cream. Simmer on low heat for a further minute before adding 3T of brandy and turning the fire off. Add salt if you fancy, but taste it first. 
  9. Plate with either buttered fettucine or buttered rice, and sprinkle on some black pepper after plating.

Notes

  • If you wish to marinate the meat ahead of time, remember that you can’t leave the meat overnight without first adding the vinegar. After doing so, you can even refreeze the marinated meat.
  • If your knife skills are lacking, there are two ways you can get around this. Either have your beef semi-frozen before you begin slicing, or cut slightly thicker pieces and flatten them with a meat mallet.
  • If you wish to understand more about the effect of bicarbonate of soda on meat, please refer to this post.
  • In some places (like Brazil or Hong Kong) you’ll encounter versions which use heavy cream instead of sour cream. Add 2T of HP sauce to the heavy cream to cook this version.
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2 Comments

Posted by on February 15, 2012 in A Kobi Original, Main Courses, Oriental, Recipe, Red Meat

 

Tags: , , , , ,

2 responses to “Chinese Style Beef Strogonoff

  1. Grace Aguirre

    February 24, 2012 at 6:26 am

    Hey Kobikitchen,
    Thanks for the info, As a rule, jalapeno peppers are utilised in Mexican dishes, but is there any purpose why they are not able to be used in Chinese dishes. I was wondering of including them to a beef stir. Be sure to suggest!
    Thx.

     
    • kobayash1

      February 27, 2012 at 3:16 am

      The Chinese equivalent of jalapenos are Sichuan Chili peppers, used in dishes such as Kung Pow Chicken, these however are dried. In most cases, Chinese recipes use ground chili paste if any chili is called for. If the jalapenos are pickled, then I would think a definite no, otherwise I can’t think of any reason not to try.

       

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