Beef in Sweet and Sour Sauce is in fondue family and joy in hosting a Fondue party is that it can be as easy or as complicated as you wish. Most of this fondue can be prepared well ahead of time: marinating the meat overnight will ensure that it will simply melt in the mouth. The batter, dipping sauce and salad can quickly be made just before they are required-then all you have to do is relax and enjoy the occasion with your friends.
Ingredients for 6 serves
- 675g fillet or sirloin steak 3-4 garlic cloves, peeled and crushed
- 1 Tbsp granulated brown sugar
- 2 tbsp soy sauce
- 2 Tbsp red wine vinegar
- 250ml red wine
For the batter
Chopped fresh coriander
Fresh cooked rice and mango chutney
Preparation time: 10 minutes plus 30 minutes marinating time
Cooking time 2-4 minutes per piece
Cut the steak into cubes and place in a shallow dish. Mix together he garlic, sugar, soy sauce, vinegar and wine, and pour over the meat. Stir and cover. Leave to marinate in the fridge for at least 30 minutes, stirring occasionally during marinating to ensure the meat is fully coated.
Mix the eggs and water together until light and frothy, then sift in the flour and cornflour (do not worry if there are a few lumps). Place in small bowls.
Drain the meat and place in small bowls. Garnish with coriander sprigs.
Heat the oil to 190 grade C in the fondue pot, then carefully place on the lighted stove. Spear a piece of meat on to a fondue fork, dip the meat in the batter then fry it in the oil until the batter is crisp and golden. Serve with the dipping sauce, salad, rice and mango chutney.
As suggested by the title of this article, you can serve beef with Sweet and Sour Sauce, with which you will discover that the tang in this sauce is good with beef and with rich foods such as pork and oily fish. It is also delicious with chicken and turkey dishes.
Below the recipe:
Ingredients for 475 ml:
- 1 Tbsp oil
- 1 red pepper, deseeded and chopped
- 6 spring onions, trimmed and chopped
- 150ml chicken stock
- 1 Tbsp dark soy sauce
- 1 Tbsp red wine vinegar
- 2 Tbsp stem ginger, chopped
- 1 to 2 tsp clear honey
- 2 Tbsp cornflour
- 85ml pineapple juice
Preparation time 5-7 minutes
Cooking time 8-10 minutes
Heat the oil in a pan and gently saute the pepper and spring onions for 3 minutes.
Add the chicken stock, soy sauce, vinegar, ginger and honey, then simmer for 3 minutes. Bring to boil.
Blend the cornflour with the pineapple juice, stir into the sauce and cook until the sauce thickens. Serve.
Next to add in the menu is Mint and Lemon Tabbouleh, a salad which will stick perfectly to the beef and sweet and sour sauce. This delicious salad could be served as a starter as well as an accompanying salad. The ingredients necessary to make a real Mint and Lemon Tabbouleh for 6 to 8 persons are:
- 225 g bulgur wheat
- 4 medium tomatoes
- 1/2 small cucumber, peeled and diced
- 8 spring onions, trimmed and chopped
- 75g raisins
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh mint
- 2 Tbsp grated lemon zest
- 2 Tbsp lemon juice
- 4 Tbsp olive oil
- Salt and freshly ground black pepper
Preparation time: 12 minutes plus 10 minutes standing time
Start the preparation by covering the bulgur wheat with tepid water and leave for about 10 minutes, stirring occasionally. Line a colander with a clean dish towel and drain the bulgur wheat, pressing out as much water as possible. Stir with a fork to separate the grains and place in a bowl.
Cut the tomatoes into squares, deseed if preferred and chop finely. Add the tomatoes and cucumber to the bulgur wheat.
Stir in the spring onions, raisins, chopped herbs and lemon zest, and mix lightly.
Blend the lemon juice and olive oil, season, then pour over the salad. Mix lightly before serving.
This is a perfect menu for those kind of informal gathering that we have mentioned in other articles. Enjoy it!