Do
making steakis mostly done in large pieces, making it appear grand but requiring very high precision for cooking, especially for novice cooks who find it hard to handle.
My son is a beeflover, particularly fond of steak that's 5-7 degrees cooked. Although I am the family chef at home and often make steak for him, I sometimes mess it up due to oversight. Today, let's try a different method to prepare the steak, still using the same piece but dividing it into smaller pieces. Slightly changing the cooking process will make you realize that steak can be quite manageable. A juicy and tender steak is within your reach, plus it’s convenient to eat. The key is that not much skill or high-end pots are needed; I used an ordinary Staub cast-iron pot at home, and it worked perfectly well.
Asparagus Fillet
main ingredients: fillet steak (1 piece) asparagus (150g)
seasonings: egg white (10g) salt (2g) oyster sauce (5g)
cooking utensil: wok
Fillet Steak with Asparagus:
Prepare the fillet steak and asparagus, especially purchasing Australian fillet steak.
Wash the asparagus, peel off the tough part of the base.
Cut into segments.
Remove the fillet steak from the freezer one day before cooking, allow it to come to room temperature.
Dry the surface moisture of the fillet steak with kitchen paper, then cut it into pieces.
Mix in egg white and 1g salt evenly, then add a few drops of cooking oil and mix well.
Blanch asparagus briefly, remove from heat.
Heat a small amount of oil in the wok, then place the marinated fillet steak to fry over medium-high heat for about 30 seconds until the surface turns color. Flip and cook for another half minute.
Switch to low-medium heat, add oyster sauce.
Stir-fry until the oyster sauce coats the meat evenly, with it still about 70% raw, then remove from heat.
Place blanched asparagus at the bottom, arrange the steak pieces on top, and serve. You can also
add some bread like toast. Served with a fresh and juicy fillet steak paired with crisp asparagus, isn’t it delicious? Indeed!
