Well done steak with ketchup sauce spaghetti
Chinese Cooking Demystified · ♥ 6.2K likes · 263.6K views · 10 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- steak
For the cut, aim for thinness: lightly beat the steak with the back of a knife and slap it thin, or butterfly a thick one, to about half an inch.
- 2 cup water
- 2 tbsp salt
- 2 tbsp sugar
- 2 cloves garlic
- 1 inch ginger
- 3 whole dried bay leaves
- 0.125 whole onion
- ½ tbsp peppercorns
- 2 tbsp Shaoxing
- 1 tbsp soy sauce
Soy sauce western wet brine: bring the water, salt, sugar, smashed garlic and ginger, crumpled bay leaves, sliced onion, peppercorns, Shaoxing and soy sauce to a simmer to dissolve the salt, cool to room temperature, then brine the steaks at least a couple of hours.
Variation, dry brine: a good sprinkle of salt and sugar on both sides, then onto a rack and into the fridge.
- ½ tsp salt
- 1 tsp sugar
- 2 tbsp water
Cha chan teng marinade: work the salt, sugar and two tablespoons of water into the steak until absorbed.
- 1 tsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp Shaoxing
- ¼ tsp black pepper powder
- ½ tsp cornstarch
- Worcestershire
- dried bay leaves
- onion
Massage in the oyster sauce, dark soy sauce, Shaoxing, black pepper powder, cornstarch and a dollop of Worcestershire, with optional bay leaves and onion slices, and marinate at least three hours, preferably overnight.
- ¼ tsp Chinese meat tenderizer powder
45 minutes before cooking work in a quarter teaspoon of Chinese meat tenderizer powder; go easy, it can work too well.
- 1 tbsp Lee Kum Kee's black pepper sauce
- 1 tbsp water
- ½ tbsp soy sauce
- ½ tsp freshly ground black pepper
Mix a tablespoon of black pepper sauce with a tablespoon of water, half a tablespoon of soy sauce and half a teaspoon of freshly ground black pepper and set aside.
Black pepper sauce
- 3 tbsp lard
- ½ whole onion
Ketchup sauce: over a medium flame fry the finely minced onion in three tablespoons of lard about five minutes until lightly browned.
- 100 g tomato
- 2 tbsp Shaoxing wine
- 2 cloves garlic
- dried bay leaves
Add 100 grams of finely minced tomato, quick fry, swirl in two tablespoons of Shaoxing and cook two to three minutes until the wine has dissolved, then add the smashed garlic and bay leaves and fry a minute until fragrant.
Add five tablespoons of ketchup with three tablespoons of water and bubble three to five minutes until it starts to fry again.
- 5 tbsp ketchup
- 3 tbsp water
- 1 cup water
- ¾ tsp salt
- 1 tsp sugar
- ½ tsp soy sauce
- ¼ tsp dark soy
Add a cup of water, the salt, sugar, soy sauce and dark soy, raise to medium high and bubble about fifteen minutes until reduced by two thirds and tomato saucy.
- corn
- broccoli
Boil a hunk of corn three minutes and a few florets of broccoli 45 seconds.
- oil
Pat the brined steak dry; long yao the cast iron, shut off the heat, add a thin schmear of oil and swirl.
Over high heat fry the steak about two and a half minutes a side to 65C, using an instant read, then rest it.
- ham
- 1 tbsp lard
Heat the hot plate over a high flame; on another burner fry the ham in about a tablespoon of lard over medium a minute or two until fragrant, then drain and reserve the oil.
- 50 g cooked spaghetti
- ¼ cup ketchup sauce
Stir fry 50 grams' worth of cooked spaghetti about one minute, add a quarter cup of the ketchup sauce and mix.
Drizzle in the cornstarch slurry, mix, and move the pasta to the hot plate.
Assembling the sizzling plate
- ½ tsp cornstarch
- ½ tbsp water
- 0.125 whole onion
At a hot plate surface temperature of about 140 Celsius lay down the sliced onion, put the steak on top, nestle in the spaghetti, add the vegetables, top the pasta with the ham strips and the steak with the sauce.