Wednesday, August 10, 2005
Bite with Belkys: Shanghai Beef From Tatu
After a long day of work, being creative in the kitchen can be pretty difficult. But with a little bit of ingenuity, we found even plain old steak and potatoes can be exciting. Let's grab a Bite With Belkys.
The Chef: Jo Ann Plympton
The Restaurant: Tatu
The Dish: Shanghai Beef
- 1 NY steak
- 2 cups sliced shallots
- 1 oz chopped ginger
- 1 oz cilantro
- 1 oz garlic
- 1/2 oz crushed red pepper flakes
- 1 cup soy sauce
- 1 cup sweet sake or mirn
- 2 unsalted butter bars
- Vegetable oil
- Idaho potatoes, peeled and stored in water
- 1 Blanched brocolini
- salt to taste
-Chop the shallots and ginger. Add them to a bowl with cilantro, garlic crushed and red pepper flakes. Mix well.
-Saute the mix in a pan coated with vegetable oil add the soy sauce and sweet sake mix. You can also use mirin instead of sake. Let this cook until it caramelizes.
-Season the beef on both sides, and grill it on high heat for about 5 minutes on each side. Once it's out of the grill cut it into thin slices.
-Ladle the shallot sauce on the beef and serve the dish with Julienned fried potatos and brocolini.
FOR MORE INFORMATION:
Seminole Hard Rock Hotel and Casino
5750 Seminole Way