This dish is ever so popular in my country and European friends who tried this always asked for the recipe- so here it is, instead of reciting it over and over again I decided to blog it. And for all the right reasons my friend it truly deserve the praises - imagine tender pieces of beef almost melting in your mouth exploding with citrusy, sweetish sauce and the crunch of onions for texture. Traditionally and I might add -best served with steamed rice- Nomnom indeed!
INGREDIENTS:
Fresh beef schnitzel, 3/4 to a kilo
1 cup of dark soya sauce
2 large lemons
3/4 c water
3/4 c water
2 large white onions, cut in rings
1 tbsp. sugar
1/4 c cooking oil (I use rice bran but it's your preference- if using olive try the light version)
salt
HOW TO:
1. Marinate meat in soy sauce and the juice of 2 lemons, remove the pips. Leave for an hour, best overnight for a more tender steak but an hour can be sufficient for the flavours to mingle through.
2. In a shallow pan over medium heat add the meat + marinade. Let simmer for 15-25 minutes. IF sauce appears to reduce too much while simmering, add a small cup of water, maybe 200 mls.
3. Once beef is tender, remove the jus from the pan into a bowl- keep the meat in the pan. Increase heat to high. Add 1/4 c of oil enough to lightly sear the beef, add sugar & onions- saute' for 2 minutes. Add 1 ladle full of jus.
4. Season to taste. Continue adding the jus back to the pan ladle by ladle while cooking. Simmer for a couple of minutes. You'l know it's ready when the oil starts to surface from the dish. The smell would be divine at this point. Serve hot.
Finito. Xx
Cooks Note:
Serve with steamed rice as suggested earlier. I sometimes cut potatoes into thin chips, fry and just add it to the dish before serving. Also, if you are not to keen on the oil, you can just skim it out with a spoon or use paper napkins to soak the surface. Totally up to you :)
“The preparation of good food is merely another expression of art, one of the joys of civilized living…”
― Dione Lucas
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