JAPANESE STEAK AND VEGETABLES
Gengi Tsukeyaki (gehn-gec skee-yah-kee) Japanese dish of steak marinated in sake and then quickly fried with vegetables.
It is a marvellous dish for an informal dinner party as it may be cooked at the table in a fondue dish over a spirit burner. The guests should then dip the food in the sauce. The Japanese rice wine, sake, is essential for this dish since it imparts unique and inimitable flavour.
1 ½ to
2 lb. fillet steak
10 fl. oz. sake
4 tablespoons soy sauce
½ teaspoon salt
½ teaspoon black pepper
8 spring onions , cut into
12 button mushrooms, wiped clean and stalks removed
2 large green peppers, white pith removed, seeded and cut into thin strips 8 oz. fresh spinach, washed and stalks removed sufficient vegetable oil for deep or shallow frying
1 eating apple, grated large leek, thoroughly washed and finely chopped garlic cloves, crushed
½ teaspoon cayenne pepper
1 small red pepper, white pith removed, seeded and finely chopped
With a sharp knife, cut the meat into very thin strips. Place the strips in a shallow dish and pour over the sake and soy sauce. Sprinkle on the salt and pepper. Leave to marinate for at least 4 hours, turning the meat occasionally.
Remove the meat from the marinade and put it on a plate. Reserve the mar- inade. Arrange the spring onions , mushrooms, green peppers and spinach on the plate.
Add the apple, leek, garlic, cayenne pepper and red pepper to the marinade and mix well. Pour this sauce into a serving bowl.
In a large frying-pan, or saucepan, heat the oil over moderate heat. When the oil is very hot, add the meat and vegetables to the frying-pan, or carefully pour the oil into a fondue pot and place it over a spirit burner on the table. Fry the meat and vegetables a few at a time, for 1 to 2 minutes, or until they are just cooked. The meat should be rare and the vege-tables crisp.
Serve with the sauce.