Saturday, August 27, 2011

L'Entrecote Orientale

L'Entrecote Orientale
Serves 4

4 10-oz SIRLOIN steaks
1 Tbsp each of soy sauce and fresh minced ginger
Sauce Orientale

Mix the soy sauce and ginger, spread on top of steaks and set aside for 10 minutes.

Roast steaks to desired doneness and top with Sauce Orientale.

Sauce Orientale
1 Tbsp each of soy sauce, cornstarch and ginger, shredded
1/4 cup each chicken stock, water chestnuts, sliced thin, Celery, Edward slices and tomato, peeled, core removed
1 Tbsp oil
1 Tbsp sugar

Add soy sauce chicken stock; bring to a boil. Slightly Thicken with cornstarch and flavour of ginger.

Saute water chest nuts, celery and tomatoes in oil in a separate pan and add to sauce. Stir in sugar.

No comments:

Post a Comment