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|Rib eye steak||2 (Scotch Fillet)|
|Dry sherry||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Fresh breadcrumbs||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs) (Extra)|
|Soy sauce||1⁄2 Teaspoon (Extra)|
|Soy sauce||2 Tablespoon|
|Water||2 1⁄2 Tablespoon|
|Green ginger||1 Inch (1 Piece)|
Serving size: Complete recipe
Calories 1881 Calories from Fat 1046
% Daily Value*
Total Fat 119 g182.6%
Saturated Fat 25.2 g125.8%
Trans Fat 0 g
Cholesterol 387.8 mg
Sodium 3326.4 mg138.6%
Total Carbohydrates 81 g27%
Dietary Fiber 6.3 g25.2%
Sugars 21.7 g
Protein 114 g228.5%
Vitamin A 208.7% Vitamin C 25.5%
Calcium 16.7% Iron 53.9%
*Based on a 2000 Calorie diet
Place steak in bowl, add sherry, crushed garlic and soy sauce.
Grate ginger and squeeze between fingers to extract juice.
Add juice to bowl; discard fibres.
Stand 30 minutes.
Coat steak with flour, shake away excess.
Dip in lightly beaten egg, then breadcrumbs.
Scrape carrot, cut into thin 5cm (2in) lengths.
Peel onion, cut in half, then slice thinly.
Heat oil in pan, add carrot and onion and cook 2 minutes, stirring occasionally.
Remove, drain on absorbent paper.
Place vegetables on serving dish.
Add extra oil to pan, add steak and cook until golden brown on both sides, remove, cut into strips, place on top of vegetables.
Pour sauce over top.
Bring saucepan of salted water to boil, add combined extra lightly beaten egg and extra soy sauce in thin stream, stirring constantly .with fork.
Remove from heat, strain egg and arrange around edge of plate.
Sauce Combine soy sauce, water and sugar.
Grate ginger and press between fingers to extract juice, add juice to soy mixture, discard fibres.
Bring mixture to boil, reduce heat, simmer 1 minute.