This dish was inspired by my love for Asian style food and the top quality produce I've been discovering recently from the Stirlingshire region of Scotland. It's soooo exciting to try food that's been lovingly nurtured or hand made right on my doorstep and two such producers which have come together in this recipe are Falleninch Farm Butchers and The Wee Kitchen Company.
To quickly, and easily make Asian style Sticky Chilli Beef simply follow these steps:
- Select your cut of steak - ideally you want something that will fry quickly although there is nothing stopping you slow cooking your beef, shredding it apart and adding the jam reduction at the end!
- If opting for the quick fry option, rub a little oil onto your steak before it hits a hot pan (rather than pouring it into the pan- you use less oil this way) and season.
- You are in the process of cooking this steak to your liking (rare/medium/well done) and as you do so you will smear Caramelised Onion and Chilli Jam on the side which looks up to you.
- Once each side has had at least one smear of jam, been flipped over and faced the heat on that side you will want to remove your steak (once cooked to your liking) and rest for a few minutes - double coating the jam will add extra flavour. I also like to keep my steak in tin foil during its rest time just to make sure it doesn't go cold.
- Whilst resting, add a few tablespoons of jam to a few teaspoons of marsala wine in a pot and at the very last minute of heating add the steak juices which will be lying in your foil jacket. Cook and reduce down into a bubbling, sticky sauce.
- Cut you steaks into either thin or chunky strips of meat and smother in this sticky drizzle.
Enjoy! x
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