Chinese-style Beef Red Grill Angus Medallions
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 1 bok choy, cut into chunks
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
- 4 - 5-oz. (150 g) Red Grill Angus top sirloin medallions
- Salt and pepper to taste
- 1 red onion, cubed
- 1 red pepper, sliced thick
- 1/4 cup (60 mL) Marsala (sweet fortifi ed wine)
- 1/2 cup (125 mL) oyster sauce
- 1 Tbsp. (15 mL) garlic, chopped
- 1 Tbsp. (15 mL) ginger, chopped
- Sesame to taste
Preparation
Blanch the bok choy in boiling water for 1 minute and rinse under cold running water.
In a skillet, brown medallions on both sides in hot oil. Season and remove to a plate.
Add a bit of oil to the skillet and stir fry onions and red pepper for a few minutes, then add blanched bok choy.
Deglaze with Marsala.
Pour in oyster sauce and add garlic and ginger.
Return medallions to the skillet and cook in the sauce for a few minutes.
To serve, spoon vegetables and sauce onto plates and top with medallions.
Sprinkle sesame.
If sauce is too reduced, add water.
Suggestion
As well as being meticulously selected, GrilRouge Angus beef is carefully aged for 14 -21 days.Not only does this dramatically increase the tenderness of Red Grill Angus beef, it also adds a great deal to its flavour!
Origin: Chinese
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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