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Asian style Raclette
2017-10-12
https://www.metro.ca/userfiles/image/recipes/null
PT30M
PT00M
PT30M
Prepare the meats. Thinly slice the beef sirloin in strips. Place the beef in a bowl with the other ingredients and rub the meat in order to distribute the marinade evenly. Cover and refrigerate 1 hour.For the chicken, slice the breast in very thin strips. Combine the red curry paste with the oil and the sesame seeds in a bowl. Coat the chicken with the marinade and allow to sit in the refrigerator for 1 hour.Combine both cheeses and place them in bowls on the table.Place some vegetable oil for cooking, a plate garnished with the prepared vegetables, and some small bowls with both dipping sauce (Teriyaki and Ponzu) on the table. Finally, have a bowl of steamed rice per guest.Invite your guests to cook the meat and vegetables on the surface.In the small pans, prepare a garnish by melting the cheese with some Teriyaki or Ponzu sauce. When the cheese has melted, mix well to make a cheesy Asian sauce. Pour this cheese sauce over the cooked vegetables.Eat this new style raclette with steamed rice, which, by the way, can be cooked on the surface to make a quick fried rice.
4
Metro
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3/4 lb (350 g) top sirloin steaks
2/3 cup (160 ml) hoisin sauce
1 garlic clove chopped
1 tsp. (5 ml) sesame oil
1/2 lb (250 g) chicken breast
2/5 cup (100 ml) thai red curry paste
1 Tbsp. (15 ml) olive oil
2 tsp. (10 ml) Sesame seeds
1/2 red onion chopped
1 red pepper, diced small
1 green pepper, diced
2 bok choy thinly sliced
1/2 cup (125 ml) teriyaki sauce
1/2 cup (125 ml) lemon Ponzu sauce
1/2 cup (125 ml) raclette cheese grated
1/2 cup (125 ml) Havarti cheese grated
cooked rice steamed
Asian style Raclette
4
0:30
Preparation
0:00
COOKING
0:30
TOTAL TIME
Ingredients
-
for the beef
-
3/4 lb
(350 g)top sirloin steaks
-
2/3 cup
(160 ml)hoisin sauce
-
1
garlic clove chopped
-
1 tsp.
(5 ml)sesame oil
-
for the chicken
-
1/2 lb
(250 g)chicken breast
-
2/5 cup
(100 ml)thai red curry paste
-
1 Tbsp.
(15 ml)olive oil
-
2 tsp.
(10 ml)Sesame seeds
-
1/2
red onion chopped
-
1
red pepper, diced small
-
1
green pepper, diced
-
2
bok choy thinly sliced
-
1/2 cup
(125 ml)teriyaki sauce
-
1/2 cup
(125 ml)lemon Ponzu sauce
-
1/2 cup
(125 ml)raclette cheese grated
-
1/2 cup
(125 ml)Havarti cheese grated
-
cooked rice steamed
Preparation
Prepare the meats. Thinly slice the beef sirloin in strips. Place the beef in a bowl with the other ingredients and rub the meat in order to distribute the marinade evenly. Cover and refrigerate 1 hour.
For the chicken, slice the breast in very thin strips. Combine the red curry paste with the oil and the sesame seeds in a bowl. Coat the chicken with the marinade and allow to sit in the refrigerator for 1 hour.
Combine both cheeses and place them in bowls on the table.
Place some vegetable oil for cooking, a plate garnished with the prepared vegetables, and some small bowls with both dipping sauce (Teriyaki and Ponzu) on the table. Finally, have a bowl of steamed rice per guest.
Invite your guests to cook the meat and vegetables on the surface.
In the small pans, prepare a garnish by melting the cheese with some Teriyaki or Ponzu sauce. When the cheese has melted, mix well to make a cheesy Asian sauce. Pour this cheese sauce over the cooked vegetables.
Eat this new style raclette with steamed rice, which, by the way, can be cooked on the surface to make a quick fried rice.
Source :
Metro
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