John Myers
Asian Beef Goulash in Wok with Romanesco
The perfect asian beef goulash in wok with romanesco recipe with a picture and simple step-by-step instructions.
- 250 g Hip steak
- 1 Small red chilli pepper
- 1 Stalk Lemongrass
- 1 piece Ginger the size of a walnut
- 1 tsp Cinnamon
- 1 tsp Mild curry powder
- 1 tsp Sugar
- 1,5 tbsp Fish sauce (Nuoc Mam)
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 2 tbsp Sunflower oil
- 2 tbsp Tomato paste
- 1 Star anise
- 500 ml Water
- 1 tbsp Sweet soy sauce
- 1 tbsp Rice wine
- 1 tbsp Fish sauce
- 1 tbsp Liquid honey
- 1 Romanesco approx. 300 g
- 2 tsp Salt
- 4 big pinches Coarse sea salt from the mill
- 2 Stalk Parsley for garnish
- 1 Small tomato (2 * ½)
- Wash the steak, pat dry with kitchen paper and cut into cubes (1 – 1.5 cm). Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the garlic and ginger. Clean / peel the lemon coarsely and finely dice the lower / thicker part. Peel onion and chop finely. Marinate the hip steak cubes with chili pepper cubes, ginger cubes, lemongrass cubes, 1 teaspoon cinnamon, 1 teaspoon mild curry powder, 1 teaspoon sugar and 1.5 tablespoons fish sauce overnight (if you are in a hurry, 1 – 2 hours would be enough). Heat sunflower oil (1 tbsp) in the wok, fry the marinated hip steak cubes vigorously and slide everything to the edge of the wok. Add sunflower oil (1 tbsp) and fry the onion cubes with the garlic clove cubes in them with tomato paste (2 tbsp) and 1 star anise. Mix everything together and deglaze / pour on with 500 ml of water. Simmer / cook with the lid closed for approx. ½ hour. Season to taste with sweet soy sauce (1 tbsp), rice wine (1 tbsp), fish sauce (1 tbsp) and liquid honey (1 tbsp). Then simmer / cook without the lid for about ½ hour. The liquid should boil / reduce strongly. Stir it again and again so that it doesn’t burn. Clean the romanesco, cut into florets, cook in salted water (2 teaspoons of salt) for about 8-10 minutes / cook until al dente and drain through a kitchen sieve. Asian beef goulash in a wok with romanesco and garnished with ½ tomato each with parsley, serve. Season the romanesco on each plate with 2 coarse pinches of sea salt.
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