Black Sky Shaken Beef
1 piece of sirloin or rib eye, but this recipe works best with filet mignon (I always wait til filet mignon goes on sale :-D)
1 kiwi fruit
Vegetable oil (use as needed)
1/2 cup of dry sherry
1/2 tsp black pepper
2 tablespoons sugar
2 cloves minced garlic (mince finely-as much as you can)
2 tsp oyster sauce (if you can’t find this in the Asian section of your market you can use a dark soy sauce and use less)
1 tablespoon fish sauce (this can be found in the Asian section of the market)
1 tablespoon soy sauce
1 tablespoon of balsamic vinegar (optional-I like to add this every once in awhile)
Dressing for the salad:
1/2 brown onion
1 tablespoon of olive oil
1 tablespoon of sugar (but really to taste)
1. Peel and cut kiwi in half. Rub on both sides of the steak. I do this because it tenderizes the beef. Make sure no seeds are left on the steak. I like to rub it all over. It’s important for this dish for the beef to be tender. You don’t want to spend your dinner grinding down the beef with your teeth!
2. Cut the meat into 1″ cubes
3. Prepare all the ingredients of the marinade into the bowl and then add the cubes of meat. Either put plastic wrap over the bowl or put into a tupperware container (this is what I do) and place it into the refrigerator to marinate for 2 hours.
4. While this is marinating, make the salad dressing. This is optional of course. Slice the brown onion into thin rings. Heat the oil slightly and add the onion. Sautee until softened and slightly brown. Let cool. Juice the lime (it works with lemon too) and add the sugar (to taste, if you like it sweet-like me, add more or less). Once the onions are cool add it all to the lime juice. Set aside.
Making this dressing doesn’t take long, so while you wait for the beef to marinate,
look at this picture. It will inspire you for the next step.
5. Heat oil in a pan (wok can also be used). You need a pan with a good handle-you’re going to need it. The trick is to get the pan really hot (but not to the point where the oil is smoking-DANGER!). Do NOT add the meat to a cool or warm pan.
6. Add some of the marinated beef to the hot pan (I do this in batches, it keeps the pan hot and there’s a better sear when you don’t crowd the pan) ok this is where it gets crazaay– once one side of the meat sears you grab the handle of the pan and shake the beef. Shake the beef continuously while it cooks and add some sherry. Keep shaking the beef over the heat. Once the liquid dissipates remove the beef onto a platter. Repeat the process until all the beef is cooked.
7. If you like red onion, you can add it to the hot pan after the beef is finished cooking and sautee the onion til desired consistency.
Whew…is your arm tired? Ready to eat?
That’s definitely a teacher’s “Don’t give me those excuses!” look.
Assembling the dish:
To assemble the salad, I place the butter lettuce on the bottom, add sliced cucumbers and tomatoes.
Drizzle the salad dressing on top. Then I place all of the beef on top.
Eat just plain with salad (you carb-conscious peeps!) or with mashed potatoes or brown/white rice. If you’re a vegetarian or a vegan the majority of this won’t do for you but I love just the salad too!
This feeds 2 people. If you’re inviting a widowed teacher with two sons, add more beef, but the more the merrier. If you’re inviting a dwarf and his company-well good luck, and omit the salad. 😀
This recipe and photos were submitted by @CardiganGirl who will let out an “eek!” if Mr. Morris walks into class wearing a cardigan on the big screen. This should be in the “found” footage, right? If not, I demand more re-shoots!
Regardless, the future is looking bright for Mr. Armitage.
We hope everyone enjoyed looking at all the recipes and let us know if you try any of them.
Thank you to all that participated, great food, and a lot of fun.
And a special shout out to Richard Armitage and the characters he brings to life for being our food inspiration.
I wonder what his reaction would be?
Yeah, you know that look. Either he likes you or he’s irritated with you, either way you’re in trouble. 😉
Still from RichardArmitagenet.com
That’s all folks,