YES, you can turn your kitchen into a gourmet extravaganza. YES, you can become a cooking phenomenon after following one recipe lol!
Firstly, sticky glazed beef is an all time favourite. It is one of the those ‘pass the exam without studying’ recipes.
Secondly, for all my viewers who still struggle to embrace the practice of happily eating vegetables, I have news for you… If you take a bit of the sticky glazed beef, combine it with the beetroot and cucumber ribbons that are lightly drizzled with sweet chilli, you will go to your local grocer and buy the whole veggie aisle straight away.
This sticky glazed beef takes less than 30 minutes, ticks all flavour and presentation boxes, therefore, it is undoubtedly Miss Rejo approved.
Recipe Notes
- Beef: flank or skirt steak thinly sliced. Both cuts of beef cook quickly and retain moisture.
- Beetroot: Beetroot Carpaccio is a fancy way of saying ‘raw sliced beetroot’ lol. If you would like to lightly roast the beetroot, go for it. If you prefer to leave it raw, even better. I usually use kitchen plastic gloves when slicing beetroot to avoid getting purple/ maroon fingers. If you do get purple fingers, the quickest way to get rid of the dye from the beetroot is to wash your hands using washing powder not regular soap.
- Sauces: Go ahead and diversify the sauce combo. Hoision, sweet soy, dark soy, sweet chilli, bbq sauce…
Sticky Glazed Beef Recipe
Ingredients
- 900g flank or skirt steak (thinly sliced)
- 2 tsp salt
- For the sauce:
- 1/2 cup bbq sauce
- 1/2 cup tomato sauce
- 2 tbsp hoisin sauce
- 3 tbsp dark soy sauce
- 1/8 cup sugar
- 1 tsp freshly grated ginger (secret ingredient wink)
- 3 tbsp sweet chilli
- 1/2 cup water
- Optional
- 1 beetroot sliced
- 1 cucumber shaved into ribbons
- 2 tbsp sweet chilli + 1 tbsp water
- 2 tbsp sesame seeds
Directions
- Season the steak with salt.
- Heat oil in a large skillet, on high heat.
- Add the steak to the skillet and cook for 7 minutes on one side before tossing and cooking for a further 6 minutes.
- Combine all the ingredients for the sauce.
- Add the sauce to the skillet and thoroughly coat the beef in the sauce.
- Let the sauce reduce for 5-6 minutes.
- Arrange the beef, sliced beetroot and cucumber ribbons (lightly drizzled with sweet chilli), on a plate.
- Sprinkle the beef with sesame seeds and dinner will be ready!
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