A few Chinese dynasties ago, an abundance of shiny golden coins were a sign of wealth and prosperity. One way to increase the quantities of ‘coins’ was to echo the shape in elaborate art work, carvings, and statuary. Not limited to constructive materials, Chinese chefs would cut steak into round coin-size pieces and serve them seared over stir fried broccoli.
Cut the steak in either coins or bite size pieces. Searing, rather than browning, is the real money of the dish. Add a few pieces of steak at a time to maintain the high temperature of the fry pan. The caramelization on the outside heightens the flavor of the marinated steak. The juicy tenderness on the inside elevates this dish, worthy of serving the emperor. Present on a platter of stir fried broccoli and garnish with tomato half coin circles. Now imagine you are dining in the Forbidden City because this dish was on the menu.
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1 lb 1/2 –inch thick Beef Tenderloin, cut into 1-inch pieces
7 Tbsp Vegetable Oil, divided
2 Broccoli bunches, about 1 1/2 lbs cut in small flowerettes
1/4 tsp Sugar
1/2 tsp Salt
Dash of Black Pepper
2 Tbsp boiling Water
1 Tomato, cut into half slices
5-6 slices Tomato
2. In the meantime, prepare the broccoli and tomato slices.
3. Heat a wok or large fry pan on high heat with 3 tablespoons of oil. Stir fry the broccoli with sugar, salt and pepper for 2 minutes. Add the boiling water and continue to stir fry 2-3 more minutes until crisp tender and water has evaporated. Remove to a serving plate and set a pan lid over it to keep warm.
4. Heat 4 tablespoons of oil in a medium non-stick fry pan on high heat. Frying the beef in 3 batches, sear the meat for about 30-60 seconds on each side. Don’t overcrowd or sear too many pieces at a time. As each batch is done, spoon over the broccoli.
5. Arrange tomato slices around the broccoli and serve with hot cooked rice.
• Exchange beef tenderloin for rib eye or fillet mignon.
• Exchange tomato slices for carrot slices.
Source—Ying Ling Lui
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