Honey Beef with Sesame Seeds

By Resident Chef: Harvey Pincis

Honey Beef with Sesame Seeds

 

The other week my much better half arrived home with 2 lots of beef from Mawashi, announcing she was going to cook a Stroganoff with half the meat, so I fantasised about what to do with the other fine cuts of flank steak. There was a decent amount of Egyptian honey left in one jar in the kitchen, so I thought, to make something more oriental as a contrast. The Stroganoff was cooked and so when I went into the kitchen to work on my beef, I found that my much better half had been carried away and cooked the lot! In a way there was a silver lining as closer inspection showed that the egg noodles I imagined were in the store cupboard were not existing and the ginger had also been all used up, so my plans would not have worked anyway save for a special trip in the wonderful weather to get more supplies.

 

So a week later I made sure of my supplies for the beef marinade and the noodles for the stir-fry. Save for marinating the steak overnight it is a very quick meal to prepare in that the actual cooking time is brief.

 

The marinade is quite simple, a couple of tablespoons of dark soy sauce, an equal amount of honey; I estimated that was the quantity remaining in the jar. A tablespoon of oyster sauce, chopped onion, a few garlic cloves, an equal quantity of ginger and a dash of Worcestershire sauce all whizzed up in a blender to cover the meat. That was all popped in the fridge for use next day.

 

For the stir-fry I used a 450 g. frozen packet of Emborg, Malaysian wok mix opened and left the contents dry out in a colander. I could have taken the long route by julienning a variety of vegetables, but with all other cooking operations occupying the kitchen, the defrosted wok mix was definitely the quicker solution.

 

With the prep done and three pots on the hob ready, (and some boiling water close to hand), I heated up my oil in a fairly wide pot – plenty of hot surface area and on a high heat popped in my (by now room temperature) meat for a vigorous sear. Once the sticky meat was bubbling nicely I took the heat down leaving the meat to brown, pouring the remaining marinade into the pan, leaving that to bubble for about 15 to 20 minutes.

 

The next operation was boiling the noodles, again on a high heat. Add a little oil over the noodles to prevent them sticking to each other and gently stir. When the noodles soften sufficiently, they should be sufficiently pliable in about 4 minutes, just test to see that they are al-dente, drain in a colander and set aside. In a large frying pan heat some oil suffused with some ginger and flash fry the vegetables. As they are julienned quite finely, this is a very quick operation, taking just a few minutes, add in the noodles and mix thoroughly adding some salt and pepper.

 

The stir-fry is now ready to plate up. Drizzle a handful of sesame seeds over the beef and stir so all the pieced get a coating and serve.

 

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