Lots of people we know don’t like eating beef. They say it’s because there’s a certain smell to it. Interestingly, they claim to not like beef but still eat corned beef and burgers. I think they’re in a state of constant denial about the origins of their food.
I don’t smell anything bad when I’m with my beef but my main complaint about it is the toughness of the meat. Jan and his dad have since taught me that beef can really love me tender if cooked in thin slices for a long time or if thrown into a pressure cooker. In my planet, we never had a pressure cooker.
Jan’s beef dish didn’t call for a pressure cooker but he did use very thin slices. The original inspiration for it came from an ingeniously named 😉 food magazine called Food. Of course, Jan has had to tweak the recipe a bit according to his imagination and the available ingredients.
Ingredients:
100 grams thinly sliced beef
3 medium-sized potatoes, cut in thin strips
1 egg, beaten
1 tbsp. flour
1 tbsp. sugar
1 tsp. soy sauce
1 tsp. oyster sauce
Quick melt/ easy melt cheese cubes/strips
Pepper/ all spice
Salt
Red wine vinegar/vinegar
Bell pepper
Garlic
Onions
Ginger
Green onions
Oil
Procedure:
1. Mix salt and pepper with the beef strips. Pour just enough red wine vinegar to cover the meat. Set aside for a couple of minutes.
2. Mix the egg and flour and mix with potatoes. Deep fry and add a little salt. Set on paper towels for the oil to drain.
3. Saute onion, garlic, pepper and ginger then add the beef. Cook for a minute or two and add soy sauce, oyster sauce and sugar. Cook for two to three more minutes. Add salt if desired. Top with green onions.
4. Arrange the fried potatoes on a dish and top with the cooked beef and top with cheese cubes. Serves 3.
Wife’s Verdict:
This is another loaded dish that made my heart pound, literally. I’m pretty sure my endocrinologist would not have approved this for me but the sight of it made me forget control and common sense. So I dove right into it and relished the rich fusion. The beef, potatoes and cheese seemed to have formed the perfect triangle of taste with the oyster sauce, soy sauce and ginger adding an interesting sweet, spicy, salty dimension. This is a good dish for people who like to taste everything.
Jan and Grace:
“What if one day I grow tired of cooking?”
“Then I’ll have to take your place and warn readers of the perils of recreating my recipes.”
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