Sunday, October 3, 2010

Japanese Roast Beef

Japanese Roast Beef


Beef tenderloin 2 lbs
1/2 onion
1/4 cup soy source
1 tablespoon sugar,
1 tablespoon garlic powder,
1 teaspoon salt
1 table spoon olive or sesame oil

A few days before cooking (when you bought your meat),   5min
-Rid the meat of its smell with paper towels.
-Rub the meat firstly with sugar, then garlic powder.
-Chopped onion, and put it into a plastic bag with soy source and white wine.
-Put the meat in the plastic bag, and placed it in the fridge.

The day you cook    10min
-Take out the meat ( and if you have time, please wait them becoming a normal temperature)
-Put the meat on the plate, and heat it in the microwave in 2min, and flip it for heating both side.
-At the same time, heat a flying pan with oil, and fly the other stuffs to make a source.
-Add the meat and fly 2-3min to brown both sides/
-Place all the stuff in the aluminum foil and wait for a while (you can preserve it 2-3days in the fridge)
-Cut and serve with vegetables.

No comments:

Post a Comment