Bife Macau


Beef, Macau style

Bife Macau, from Carmen O’Brien, courtesy of Yvonne Husband

½ kg topside beef, cut in thin slices (pound them if necessary)
2 tbsp oil
2 tsp garlic, chopped
2 spring onions, chopped
3 tsp ginger
2 tbsp soy sauce
salt & pepper
2 tbsp sweet sherry or port
2 tbsp vinegar
4 tsp sugar
1 tbsp cornflour, mixed with ½ cup cold water

Marinate sliced beef with all ingredients except oil and cornflour for 1 to 2 hours.

Heat oil in frying pan, add the beef and the marinade and fry.

When the beef is cooked, add the cornflour and water mixture to make the gravy, stirring thoroughly.

If there is insufficient gravy add a little more water.

Taste to check if a little more soy sauce or sugar is required.

Bife Macau, from “Guilly” Canavarro Remedios

½ lb | 225g tender beef
2 cloves of garlic
2 spring onions, chopped
½ tsp vinegar
1½ tsp soy sauce
2 dsp lard
5 dsp water
salt to taste

Crush the skinned garlic and ginger flat. Chop the spring onions, garlic and ginger till very fine. Put in a bowl and add the soy sauce and vinegar and mix well.

Cut the beef in thin slices and bang each slice flat with a rolling pin. Coat both sides with a little flour and soak the slices in the garlic mixture till ready to fry.

Fry each slice for a minute or two. When ready place in a dish and put the rest of the garlic mixture in the same frying pan, add a little water for gravy, add salt as needed.

Prep: 30m | Cook: 6m | Serves: 4 | Easy

4 thin cut sirloin or minute steaks
2 cloves of garlic
½ onion finely chopped
2 tbsp light soy sauce
ground black pepper
½ tsp of sugar
1 tbsp oil
1/2 cup|120ml of hot water
1 tsp flour

Peel and finely chop the garlic and onion and place in a bowl. Add the soy sauce, sugar and ground black pepper and mix well.
Lightly oil a griddle pan and heat to sizzling.
Remove the beef from the marinade, lay the beef onto the hot griddle and sear quickly, about 2 minutes. Turn the beef over and cook another 2-3 minutes. Transfer the steaks to a serving dish.
For the sauce; add about 1/2 cup | 120ml of hot water to the griddle pan and stir through to gather the meat residues from the bottom of the pan. Pour into a small saucepan and add any remaining marinade and heat to a simmer.
Mix the tablespoon of flour with a little of the hot cooking juices in a dish, stir through the sauce and cook until it thickens. Serve separately or pour over the beef.

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