On one of my first cruises (1998) on the lovely Marco Polo. I was asked to cater a, family style, Chinese meal. I had Chow Mein, Sweet & Sour Chicken plus a couple of other dishes. I still wanted one more. I went and asked the Executive Sous Chef for an idea. He then gave me this recipe. He was from the Philippines so I expected something definitely oriental. On reading the recipe I was amazed to read at the bottom of the page that it was, in fact, produced by Sainsburys, a major UK supermarket!!
The principal, it doesn’t matter where you get a recipe from, as long as it tastes good. Serve this on basmati rice.
Ingredients:
- 1 Kg Beef strips
- 4 Carrots
- 450 gm Sugar
- 50mg White wine vinegar
- ¼ Litre Hoisin Sauce
- 4 Tea spoons Worcestershire Sauce (only OU not OU Fish)
- Few Drops Tabasco
- ½ Stem of ginger
Method:
- Coat the beef with the sugar, then stir-fry the beef.
- Remove beef from the pan, add vinegar & reduce by 2/3. Reduce heat to medium, add hoisin, Worcestershire & tobasco sauces along with chopped ginger.
- As soon as it starts to bubble add the beef coating it evenly. Reduce to a simmer.
- Allow it to reduce until the beef is sticky.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
