Sunbeam CKSBSK160-033 - Manual (Page 14)

RECETTES
-F14-
BŒUFET BROCOLISSAUTÉS
250 à3 75 gd eb ifte ckd ero nde ou des urlo nge 2m Ld esu cre
1g ous sed ’ail ,ém inc ée Sel au goû t
Trai td eg ing em bre mou lu 30 mL d’hu ile des ésa meo ud ’ara chid e
30 mL des auc ed eso ja, en deu xlo tsd e1 5m L 200 mL def leu ron sd eb roc oli
30 mL dex érès sec ,en deu xlo tsd e1 5m L 1o u2 caro ttes moy .,tr anc hée sen biai s
125 mL deb ouil lon deb œuf 1d em i-o ign on, cou pée nq uart iers minc es
7m Ld efé cule dem aïs Riz cuit ,ch aud
Cou pez leb œuf en tra nch est rès minc es( cec ise rap lus fac ile siv ous lec ong elez de3 0à
60 minu tes )q ue vou sp lac ere zd ans un bol en ver re. Ajou tez l’ai l,le ging em bre ,1 5m L
de sau ce de soja et1 5m Ld ex érè s.R em uez pou re ndu ire .La isse zm acé rer le bœ uf3 0
minu tes àla tem pér atu rea mbia nte .
Méla nge zla sau ced eso jar esta nte, lex érès ,le bou illo n,la féc ule, les ucre etle sel; rés erve z.
Rég lez lap oêle à18 0°C /35 0°F .C hau ffez l’h uile 1m inu te. Égo utte zla vian de( jete zla mari -
nad e)e tm ette z-la dan sla poê le. Fait es-l afr ire de 7à 9m inu tes afin qu’e lle soit àp oint .
Sor tez lav ian ded ela poê lee tga rde z-la auc hau d.P lac ezl eslé gum esd ans lap oêle ,co uvre z
etf aite scu ire 3m inu tes –ils doiv ent lég èrem ent cro que rso usl ad ent .R em uez au milie u
del acu isso n.R égle zla poê leà 120 °C/ 250 °F. Méla nge zla vian dee tle slé gum es, ajou tez
le méla nge de bou illo ne tch auf fez pou rq ue las auc eé pais siss e.S erv ezs url eri z.
STEAKAU POIVRE
10 mL dep oivr en oir en grai nso ud eg rain s 15 mL deb eur reo ud em arg arin e
méla ngé sd ep oivr en oir, vert etr ose 1o ign on vert ,co upé en ron dell es
1b ifte cks ans osd e2 50 à3 75 g 45 mL deb our bon ou deb ouil lon deb œuf
(de con tre- file tou lon ge) 45 mL d’ea u
Écr ase zle poi vre dan su ne poc he de plas tiq ue, ave cu nro ulea uà pât iss erie ou un
mar tea uà vian de. Pre sse zu nifo rm ém ent le poi vre dan sle sd eux fac esd ela vian de.
Rég lez la poê le à1 50 °C/ 300 °F. Fait esc uire le bift eck 7m inu tes par fac ep our mi-
saig nan t,o ua ug oût .R etir ez- le de la poê le etg ard ez- le au cha ud.
Fait ess aut erl ’oi gno nd ans le beu rre pen dan t1 min ute .M élan gez le bou rbo n(o u
bou illo n)e tl’ eau pui sv erse zsu rl’ oig non .F aite sc uire 2m inu tes en rem uan tsa ns
arrê t– ou jus qu’ àc eq ue la sau ce ait lég ère men té pais si. Cou pez la vian de en
por tio ns. Rem ette z-la dan sla poê le etn app ez- la de sau ce. Réc hau ffe z-la 1m inu te.
Àla cui ller ,a rro sez la vian de de sau ce lor sd use rvic e.
RECIPES
-E14-
STIR-FRY BEEF AND BROCCOLI
1 ⁄
2
to 3 ⁄
4
-lb. top round or sirloin 1 ⁄
4
teaspoon sugar
1 clove garlic, minced salt to taste
Dash ground ginger 2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided 3 ⁄
4
cup broccoli flowerettes
2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced
1 ⁄
2
cup beef broth 1 ⁄
2
onion, sliced in thin wedges
1 1 ⁄
2
teaspoons cornstarch Hot cooked rice
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30
to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 tablespoon soy
sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room temper-
ature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt; set
aside. Set skillet temperature to 350°F/180°C. Add oil and heat 1 minutes. Drain meat,
discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes or until beef is
done. Remove meat and keep warm. Add vegetables. Cover and cook 3 minutes or
until vegetables are crisp tender. Stir mid-way through cooking. Reduce temperature
to 250°F/120°C. Blend meat into vegetables. Stir broth mixture then pour over meat
and vegetables. Heat, stirring, until broth is hot and thickened. Serve over rice.
STEAK AU POIVRE
2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine
of black, green and pink peppercorns 1 green onion, sliced
1 ⁄
2
to 3 ⁄
4
-lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth
3 tablespoons water
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet. Press
cracked peppercorns evenly over both sides of steak. Set aside. Set skillet tempera-
ture to 300°F/150°C. Add steak and cook, 7 minutes per side for medium-rare, or
until desired doneness. Remove steak from skillet and keep warm.
Add butter and green onion. Saute, stirring for 1 minute. Combine bourbon/beef
broth and water; pour over green onions. Allow to cook, stirring constantly, about
2 minutes or until sauce has thickened slightly. Cut steak into serving portions.
Return steak to skillet and spoon sauce over meat. Heat 1 minute. Serve steaks with
sauce spooned over meat.