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Filipino-style Strip Steak with Fried Leeks

Featuring our Australia Angus HGP Free Ribeye 100 days Grain Fed,

We will be preparing 4 servings of Filipino-style Strip Steak with Fried Leeks.

For the Steak:

  • 1 pound thinly sliced Australian grassfed ribeye steak
  • 1/4 cup soy sauce
  • 1 sliced lemon
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 large red onion, sliced into rings
  • 3 cloves garlic, crushed
  • Kosher salt to taste

For the Fried leeks:

  • 1/2 cup vegetable oil
  • 1 cup finely sliced, leeks
  • 1 tablespoon cornstarch

Now let’s get cooking!

For the Steak: In a shallow pan or zip-top bag, combine the soy sauce, sliced lemon and pepper. Marinate the steak, refrigerated, for at least 1 hour. Heat the oil in a skillet over MEDIUM heat. Fry the onion rings until the texture becomes soft, but do not overcook. Set aside. Drain the marinade from the steak and reserve it. In the same pan, fry the marinated beef for 1 to 2 minutes. Remove it from the pan. Add the garlic and sauté it for a few minutes. Pour the reserved marinade in and bring it to a boil. Put in the fried beef and simmer for a few minutes, or until the meat is tender. Add a little bit of water as needed.

For the Fried LeeksHeat the oil in a sauté pan over MEDIUM heat, until it reaches 350 degrees F on a deep-fry thermometer. Toss the julienned leeks with the cornstarch. Season with salt and pepper. Fry them until light brown, stirring them to cook evenly. Remove the leeks with a slotted spoon and lay them on a paper towel to absorb excess oil. Season for final flavor with salt and pepper and set aside. Add the stir-fried onions to the beef and season with salt and pepper to taste. Serve the beef hot over rice and top with the fried leeks.

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