Aziatisch Irish beef Gyoza – Wilco Berends

Ingredients

Ingredients:

For the meat

  • 700 g Irish beef steaks
  • 125 ml hoisin sauce
  • 1 spring onion
  • 1 red pepper
  • 1 stem sereh
  • 3-4 cm fresh ginger
  • 1 garlic clove
  • 3 tablespoons of oil
  • 50 ml Irish whiskey
  • Salt and pepper

For the sauce

  • 2 tablespoons Japanese soy sauce (Kikkoman)
  • 2 tablespoons sweet soy sauce
  • 4 tablespoons of neutral oil

Further garnish

  • 100 g shiitake mushrooms
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • handful of sugar snaps
  • ½ tablespoon of sesame oil
  • ¼ cucumber
  • 1 red pepper
  • gyoza sheets
  • 1 egg white, beaten
  • 2-3 tablespoons of oil

Why stew with Irish beef?

Irish beef stew is the secret ingredient of a delicious stew! Our cattle get a lot of exercise because they are outside on average 220 days a year. Then they eat fresh juicy grass. But also in the winter months they mainly eat grass, in the form of hay and grass silage. Their diet consists of 90% grass and you can taste it! A lot of exercise and a lot of grass gives Irish beef a nice fat marbling and a full intense flavour. Perfect for the stew! Enjoy your dinner!

Ingredients:

For the meat

  • 700 g Irish beef steaks
  • 125 ml hoisin sauce
  • 1 spring onion
  • 1 red pepper
  • 1 stem sereh
  • 3-4 cm fresh ginger
  • 1 garlic clove
  • 3 tablespoons of oil
  • 50 ml Irish whiskey
  • Salt and pepper

For the sauce

  • 2 tablespoons Japanese soy sauce (Kikkoman)
  • 2 tablespoons sweet soy sauce
  • 4 tablespoons of neutral oil

Further garnish

  • 100 g shiitake mushrooms
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • handful of sugar snaps
  • ½ tablespoon of sesame oil
  • ¼ cucumber
  • 1 red pepper
  • gyoza sheets
  • 1 egg white, beaten
  • 2-3 tablespoons of oil

Why stew with Irish beef?

Irish beef stew is the secret ingredient of a delicious stew! Our cattle get a lot of exercise because they are outside on average 220 days a year. Then they eat fresh juicy grass. But also in the winter months they mainly eat grass, in the form of hay and grass silage. Their diet consists of 90% grass and you can taste it! A lot of exercise and a lot of grass gives Irish beef a nice fat marbling and a full intense flavour. Perfect for the stew! Enjoy your dinner!

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The meat

  1. Season the steaks with salt and pepper and brush generously with hoisin sauce.
  2. Coarsely chop the spring onion. Halve the red pepper lengthwise and remove the seeds, cut the sereh into pieces and chop the ginger and garlic into pieces.
  3. Heat the oil in the frying pan and fry the pieces of meat for 4-6 minutes until nicely browned.
  4. Add the spring onion, red pepper, sereh, ginger and garlic and fry briefly.
  5. Then pour 100 ml of water and the whiskey along the edge of the pan and simmer the meat for 2-3 hours until tender. Then pull the meat into fine threads with 2 forks.

Garnish

  1. Stir together the ingredients for the sauce in a bowl.
  2. Cut the shiitake mushrooms into quarters. Heat 1 tablespoon of oil in a frying pan and gently fry the shiitake mushrooms with the garlic and shallot until the shiitake mushrooms are al dente. Deglaze with 2-3 tablespoons of the sauce.
  3. Cut the sugar snaps lengthwise into thin strips (julienne) and braise them in a saucepan with the sesame oil until the strips are smooth.
  4. Also cut the cucumber lengthwise into thin strips (julienne).
  5. Cut the red pepper into thin rings

Make gyoza

  1. Spread a gyoza sheet with a little egg white, spoon a spoonful of Irish beef on top, fold, steam and then fry in a frying pan with some oil.
  2. Scoop a dollop of shiitake with sauce on a plate, top with some braised sugar snap peas and top with the gyoza.
  3. Garnish with cucumber and red pepper. Make the other gyoza in the same way.

 

Preparation

copy text

The meat

  1. Season the steaks with salt and pepper and brush generously with hoisin sauce.
  2. Coarsely chop the spring onion. Halve the red pepper lengthwise and remove the seeds, cut the sereh into pieces and chop the ginger and garlic into pieces.
  3. Heat the oil in the frying pan and fry the pieces of meat for 4-6 minutes until nicely browned.
  4. Add the spring onion, red pepper, sereh, ginger and garlic and fry briefly.
  5. Then pour 100 ml of water and the whiskey along the edge of the pan and simmer the meat for 2-3 hours until tender. Then pull the meat into fine threads with 2 forks.

Garnish

  1. Stir together the ingredients for the sauce in a bowl.
  2. Cut the shiitake mushrooms into quarters. Heat 1 tablespoon of oil in a frying pan and gently fry the shiitake mushrooms with the garlic and shallot until the shiitake mushrooms are al dente. Deglaze with 2-3 tablespoons of the sauce.
  3. Cut the sugar snaps lengthwise into thin strips (julienne) and braise them in a saucepan with the sesame oil until the strips are smooth.
  4. Also cut the cucumber lengthwise into thin strips (julienne).
  5. Cut the red pepper into thin rings

Make gyoza

  1. Spread a gyoza sheet with a little egg white, spoon a spoonful of Irish beef on top, fold, steam and then fry in a frying pan with some oil.
  2. Scoop a dollop of shiitake with sauce on a plate, top with some braised sugar snap peas and top with the gyoza.
  3. Garnish with cucumber and red pepper. Make the other gyoza in the same way.

 

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