If you were here a couple of months ago, you’d have read how for the first time, I won something from off the internet. It was a glorious day. I still think of that day very warmly and it made me love Tracy even more.
So when I first held my own copy of Aida Mollenkamp‘s Keys to the Kitchen Cookbook, I started flipping though it erratically. I had no direction, not sure what to expect. And then I saw this recipe: Peruvian Skirt Steak Stirfry. My heart fluttered and I knew that had to be dinner very soon or I would never be able to sleep again.
And so the fateful day came when I had most of the required ingredients.
I know this doesn’t look like much but I tell you, the spices and fresh ingredients really create a flavour combustion in the pan. According to Aida, this dish is a sort of fusion between Chinese and Peruvian food. Just as Chinese Malay fusion, Asian Western fusion etc, this dish is quite a marvelous merging of cultures and fragrance. I mean, being a Malaysian Chinese I can be forgiven for having a soft spot for such cuisine, right?
If I were more organized (yeah, I say that all the time), I’d have some scallions to scatter over the top. But even without all that froufrou, this beef stirfry was perfect. So much so that I’ve made it a couple of times already. And it makes me so so happy each time.
What kinds of fusion dishes do you love and enjoy? Share your recipe and I’ll most surely try it!
“He that hath the Son hath life; and he that hath not the Son of God hath not life. ” (1 John 5:12)
Peruvian Beef Stirfry
recipe adapted from Aida Mollenkamp: Keys to the Kitchen
7 oz or 200gm Beef Steak, cut thinly across the grain into strips
1 Red Onion, peeled & sliced thinly
3 medium Tomatoes (or a mix of smaller sweet plum tomatoes), wedged if too large
2 cloves Garlic, minced
1/2 tsp ground Cumin
1/4 tsp ground Cinnamon
1/4 tsp Salt
1 tbsp Soy Sauce
1/2 tbsp Cider Vinegar (or more to taste)
2 tbsp Vegetable Oil (separated use)
1/2 tsp sugar (only if necessary)
- Mix beef steak strips with ground cumin, cinnamon & salt. Leave to marinade while preparing other ingredients.
- Heat up 1 tbsp oil on a heavy base skillet on HIGH. Make sire oil coats the bottom of the pan well. Once oil shimmers, drip beef strips in. Do not touch them for 15 seconds. Once browned on one side, stir to brown the other side for 15 seconds. Dish our immediately when nicely browned. You may have to do this in 3 batches to prevent crowding.
- Turn heat down to MED. Add red onion & tomatoes. Cook till onions have become limp & tomatoes have started to soften. Toss in garlic for 1 min.
- Pour in soy sauce & vinegar. Let vinegar cook off the sharp edge. Adjust seasoning with a little sugar if you find it too tart or salty, if necessary.
- Toss in cooked beef strips to coat in the sauce and warm through.
- Serve immediately with a steaming bowl of rice.