Thursday, July 18, 2013

Braised Beef with Garlic, Banana Peppers, Carrots, and Onions

~1 hr + marinade time, serves 2

-1 lb eye of round steaks
-1/4 cup Worcestershire sauce
-1 tsp shichimi togarashi
-1 Tbsp sesame oil and more for braising
-1/4 cup rice vinegar
-1/4 cup of red wine
-1/4 cup water
- one sweet banana pepper
-one julienned carrot
-one minced garlic clove
-1/2 onion

Just a note: I don't remember precisely the amount of everything in the marinade. These are estimates of what I remember. So please taste test your marinade! Keep in mind its ok if it seems really vinegary because it will get diluted later on. The important part is that there is enough broth to cover all of your veggies and beef while simmering in the last step.

Mix all of the liquids, oil and shichimi togarashi together and marinade the steaks in them for several hours. Make sure to save the marinade for later use. Lightly cover a stir-fry pan with a bit of sesame oil. Once hot, put the steaks on and let them cook for 5 minutes until they are browned on the outside. Remove from heat and add the vegetables and garlic to the pan. Cover and stir them every minute or so for about five to ten minutes until they are browned and still mildly crunchy. You might need to add some more sesame oil at this point if the pan is too dry to stir fry the vegetables. Once they are cooked, turn the heat down to low and add the marinade and steaks to the pan. Add about half a cup of water to dilute the very vinegary broth. Simmer covered for half an hour.
Braising the beef. It is only cooked on the outside right now.
The chopped veggies. 
And the finished result! The steam was fogging up my camera >.<
I thought this experimental dish turned out really great. It was very tasty and had the right amount of spiciness. 

Serve with rice or some other starch. I removed the food from the broth to serve because it was too strongly vinegar tasting and am planning on using it in a soup later on.