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.