Related Recipes
METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Chinese-style Beef Medallions
2013-08-06
https://www.metro.ca/userfiles/image/recipes/medaillons-bœuf-grilrouge-chinoise-5074.jpg
PT20M
PT20M
PT40M
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.
4
Metro
4
4
5
3
1 bok choy, cut into chunks
3 Tbsp. (45 mL) olive oil
4 to 5 oz (150 g) 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
Chinese-style Beef Medallions
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
1
bok choy, cut into chunks
-
3 Tbsp.
(45 mL)olive oil
-
4 to 5 oz
(150 g)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.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
