Beef in the Eastern style
2 servings
40 minutes
Eastern-style beef is a dish that absorbs the flavor traditions of Caucasian cuisine and eastern notes. Tender pieces of beef, fried to a golden crust, combine with aromatic vegetables including sweet pepper, celery, and mushrooms. Soy sauce adds richness while toasted sesame seeds provide a savory texture. This dish features deep meaty richness and a light sweetness from the vegetables, making it perfect for festive occasions or family gatherings. Historically, such combinations of ingredients came with the influence of eastern gastronomic traditions, enriching classic Caucasian dishes with new flavor nuances. It harmoniously blends spiciness, richness, and lightness to create an unforgettable taste experience.
1
Clean the cut from films, cut into 1 cm pieces (you can cut into smaller pieces or leave as plastics — to your taste). Coat in starch.
- Beef tenderloin: 200 g
- Vegetable oil: 15 ml
2
Wash, clean, and slice the mushrooms in half. Chop the onion into cubes. Cut the pepper into small sticks. Slice the celery stalk to a thickness of 0.5 cm. In general, prepare the vegetables (do not chop too finely).
- Fresh champignons: 30 g
- Onion: 30 g
- Sweet pepper: 1 piece
- Celery stalk: 30 g
3
In a very hot pan, fry the meat; when you place the meat in the pan, do not flip, stir, or disturb it! Let it sear for about 1-1.5 minutes, then flip it.
- Beef tenderloin: 200 g
- Vegetable oil: 15 ml
4
Add vegetables and blanch them (scald without changing color and shape). Then add soy sauce and heat, adding water if necessary. The sauce should thicken slightly.
- Onion: 30 g
- Celery stalk: 30 g
- Sweet pepper: 1 piece
- Fresh champignons: 30 g
- Soy sauce: 50 ml
- Ground black pepper: to taste
5
Mound in the center of the plate and sprinkle with lightly toasted sesame.
- Sesame seeds: 20 g