Sizzling Steak
This was originally a speciality of the coliseum restaurant in the batu road in Kuala Lumpur. The steaks were brought to the table on individual hot metal platters, each set on a thick wooden board. This recipe comes close to recreating this wonderful dish.
Ingredients
- 2 rump or sirloin steaks, total weight about 450g / 1lb
- 15-30mI / 1-2 tbsp vegetable oil shredded spring onion, to garnish
For the marinade and sauce:
- 15ml / 1 tbsp brandy
- 15ml / 1 tbsp rich brown sauce 30m1/2 tbsp groundnut oil or sunflower oil
- a few drops of sesame oil
- 2 garlic cloves, halved or crushed
- 150mI / ¼ pint / ⅔ cup beef stock
- 30ml / 2 tbsp tomato ketchup
- 15ml / 1 tbsp oyster sauce
- 15ml / 1 tbsp Worcestershire sauce
- salt and sugar
Preparation
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- Put the steaks side by side in a bowl. Mix the brandy, brown sauce, groundnut or sunflower oil, sesame oil and garlic in a jug and pour this marinade over the steaks. Cover loosely with clear film and leave for 1 hour, turning once. Drain the meat well, reserving the marinade.
- Heat the oil in a heavy, ridged frying pan and fry the steaks for 3-5 minutes on each side, depending on how well done you like them. Transfer to a plate and keep warm while preparing the sauce: this allows the meat to relax, making it more tender.
- Pour the marinade into the frying • pan, if liked, discarding any large pieces of garlic.
- Stir in the beef stock, ketchup, oyster sauce and Worcestershire sauce, with salt and sugar to taste. Bring to the boil, boil rapidly to reduce by half, then taste again for seasoning.
- Serve each cooked steak on a very hot plate, pouring the sauce over each portion just before serving. Garnish with the shredded spring onion.
COOK'S TIP
If you don't have a ridged frying pan, simply use a large, heavy based frying pan instead.
Serves 2.