Once again looking forward to our tremendous Japan and Korea cruise next year. Onboard, we will be serving modern Jewish cuisine, plus our signature dishes. With a daily Japanese offering to highlight the local cuisine.   These are authentic whilst maintaining the highest level of kashrut, for which we are renowned. 

 

SOY AND SESAME BEEF

Ingredients:

• 1 lb steak cut into very thin 1 inch pieces.
• Marinade
• 2tsp cornflour
• 2tbsp dark soy sauce
• 2tsp peanut oil

Sauce

• 2tsp vegetable oil
• 3 garlic cloves, crushed
• 1 small onion cut into 8
• 8 oz thin green beans, halved
• 1 oz unsalted cashews
• Small can bamboo shoots, drained and rinsed
• 2 tsp. dark soy sauce
• 2 tsp. kosher Chinese rice wine or kosher dry sherry
• 5 oz beef stock
• 2 tsp. cornflour
• 4 tsp. water
• salt and pepper

Method:

1. To make the marinade, mix together the cornflour, soy sauce and peanut oil.
2. Place the steak in a shallow glass bowl. Pour the marinade over the steak, turn to coat thoroughly, cover and leave to marinate in the refrigerator for at least 30 minutes.
3. To make the sauce, heat the oil in a preheated wok. Add the garlic, onion, beans, cashews and bamboo shoots and stir-fry for 2-3 minutes.
4. Remove the steak from the marinade, drain, and add to the wok and stir-fry for 3-4 minutes.
5. Mix the soy sauce, Kosher Chinese rice wine or kosher sherry and beef stock together. Blend the cornflour with the water and add to the soy sauce mixture, mixing to combine.
6. Stir the mixture into the wok and bring the sauce to the boil, stirring until thickened and clear. Reduce the heat and leave to simmer for 2-3 minutes. Season to taste and serve immediately.