Teppan Beef
A classic Cantonese dish made with tender beef tenderloin and sizzling-plate sauce. The beef is tender, and the hot iron plate keeps it warm while enhancing its aroma.
Ingredients
Beef tenderloin (remove tendons, cut into thick slices, season, marinate, then coat)
to taste
Red yeast rice (for making the brine)
to taste
Lemon (for making the brine)
to taste
Onion (minced, for the brine and for serving)
to taste
Carrot (for making the brine)
to taste
Chili pepper (for making the brine)
to taste
Fennel (for making the brine)
to taste
Tomato sauce
to taste
White sugar
to taste
Butter (clarified butter)
to taste
Worcestershire sauce
to taste
Brown sauce
to taste
Instructions
1
Marinate the Beef
Remove the tendons from the beef tenderloin, cut it into thick slices, season and marinate, then coat with a protective slurry and set aside. The key to this dish lies in the teppan sauce: red yeast rice, lemon, onion, carrot, chili pepper, fennel and other spices are simmered with an appropriate amount of water to make a brine, which is then refined with Worcestershire sauce, brown sauce, tomato sauce, and white sugar.
2
Flash-Fry and Assemble
Place the beef in oil heated to about 40% hot and briefly pass it through. Pour in the prepared teppan sauce, lightly reduce the liquid, then transfer to a serving bowl. Place minced onion and butter on a small dish, and bring both the small dish and a heated iron plate to the table. In front of the guests, add the minced onion and butter onto the sizzling iron plate and toss briefly before serving.
