Lee Anne's Peking Style Beef, Scallion Pancakes, Garniture
Yield: 4 servings
Ingredients
4 pieces Beef Tenderloin, 6 ounces each
1/2 cup Kecap Manis
1 Tablespoon Chinese Five Spice
3 Tablespoons Sugar
4 cups Water
4 pieces Scallion, whites, julienne
1 piece Cucumber, peeled, seeded, and julienne
1 teaspoon Sesame Oil
1 teaspoon Rice Vinegar
1 Tablespoon Cilantro, chiffonade
2 cups Cooked Jasmine Rice
4 pieces Scallion Pancake (see recipe below)
1/4 cup Hoisin Sauce, thinned with water
Salt and Black and White Pepper
Vegetable Oil
In a medium pot, bring the water, kecap manis, sugar, and Chinese five spice to a boil. Remove the marinade from the heat and allow to cool to room temperature. Place the beef tenderloins in a dish with high sides and pour the marinade over the beef. Cover and refrigerate, allowing the beef to marinate for at least 8 hours, and up to 24 hours.
Combine the scallion whites with the julienned cucumber in a small bowl. Toss with the sesame oil, rice vinegar, cilantro, salt and white pepper. Refrigerate until needed.
To serve, remove the steaks from the marinade and blot dry. Season with salt and black pepper. Heat a large frying pan or grill pan over high heat. Add enough vegetable oil to just barely coat the bottom of the pan. Sear the filets, about 4 minutes on each side for medium rare, depending on thickness. Allow the beef to rest for 2 minutes before slicing into 1/4" thick slices.
While the beef is cooking, heat a large frying pan with about a 1/2" of oil over high heat until the oil is lightly smoking. Fry the scallion panckes until golden brown, turning once, about 30 seconds per side. Drain on paper towels and season immediately with salt. Cut each pancake into quarters.
To plate, divide the cucumber salad between 4 plates. Stack a cut scallion pancake next to the salad. Spoon a tablespoon of hoisin sauce on each plate. Top with a sliced beef filet and serve immediately.
