Irish beef Gyoza van Wilco Berends

Aziatische Irish Beef Gyoza

Ingredients

Ingredients:

For the meat

  • 700 g Irish beef steaks
  • 125 ml hoisin sauce
  • 1 spring onion
  • 1 red pepper
  • 1 stem sereh
  • 3-4 cm fresh ginger
  • 1 garlic clove
  • 3 tablespoons of oil
  • 50 ml Irish whiskey
  • Salt and pepper

For the sauce

  • 2 tablespoons Japanese soy sauce (Kikkoman)
  • 2 tablespoons sweet soy sauce
  • 4 tablespoons of neutral oil

Further garnish

  • 100 g shiitake mushrooms
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • handful of sugar snaps
  • ½ tablespoon of sesame oil
  • ¼ cucumber
  • 1 red pepper
  • gyoza sheets
  • 1 egg white, beaten
  • 2-3 tablespoons of oil
WAAROM STOVEN MET IERS RUNDVLEES?
Stoofvlees van Ierse runderen is hét geheime ingrediënt van een overheerlijke stoofpot! Onze runderen krijgen veel beweging omdat ze gemiddeld 220 dagen per jaar buiten staan. Dan eten ze vers sappig gras. Maar ook in de wintermaanden eten ze voornamelijk gras, in de vorm van hooi en kuilgras. Zo bestaat hun dieet voor 90% uit gras en dat proef je! Veel bewegen en veel gras geeft Iers rundvlees een mooie vetmarmering en een volle intense smaak. Perfect voor in de stoofpot! Eet smakelijk!

For English recipes go to Bord Bia.ie

Ingredients:

For the meat

  • 700 g Irish beef steaks
  • 125 ml hoisin sauce
  • 1 spring onion
  • 1 red pepper
  • 1 stem sereh
  • 3-4 cm fresh ginger
  • 1 garlic clove
  • 3 tablespoons of oil
  • 50 ml Irish whiskey
  • Salt and pepper

For the sauce

  • 2 tablespoons Japanese soy sauce (Kikkoman)
  • 2 tablespoons sweet soy sauce
  • 4 tablespoons of neutral oil

Further garnish

  • 100 g shiitake mushrooms
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • handful of sugar snaps
  • ½ tablespoon of sesame oil
  • ¼ cucumber
  • 1 red pepper
  • gyoza sheets
  • 1 egg white, beaten
  • 2-3 tablespoons of oil
WAAROM STOVEN MET IERS RUNDVLEES?
Stoofvlees van Ierse runderen is hét geheime ingrediënt van een overheerlijke stoofpot! Onze runderen krijgen veel beweging omdat ze gemiddeld 220 dagen per jaar buiten staan. Dan eten ze vers sappig gras. Maar ook in de wintermaanden eten ze voornamelijk gras, in de vorm van hooi en kuilgras. Zo bestaat hun dieet voor 90% uit gras en dat proef je! Veel bewegen en veel gras geeft Iers rundvlees een mooie vetmarmering en een volle intense smaak. Perfect voor in de stoofpot! Eet smakelijk!

For English recipes go to Bord Bia.ie

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The meat

  1. Season the steaks with salt and pepper and brush generously with hoisin sauce.
  2. Coarsely chop the spring onion. Halve the red pepper lengthwise and remove the seeds, cut the sereh into pieces and chop the ginger and garlic into pieces.
  3. Heat the oil in the frying pan and fry the pieces of meat for 4-6 minutes until nicely browned.
  4. Add the spring onion, red pepper, sereh, ginger and garlic and fry briefly.
  5. Then pour 100 ml of water and the whiskey along the edge of the pan and simmer the meat for 2-3 hours until tender. Then pull the meat into fine threads with 2 forks.

Garnish

  1. Stir together the ingredients for the sauce in a bowl.
  2. Cut the shiitake mushrooms into quarters. Heat 1 tablespoon of oil in a frying pan and gently fry the shiitake mushrooms with the garlic and shallot until the shiitake mushrooms are al dente. Deglaze with 2-3 tablespoons of the sauce.
  3. Cut the sugar snaps lengthwise into thin strips (julienne) and braise them in a saucepan with the sesame oil until the strips are smooth.
  4. Also cut the cucumber lengthwise into thin strips (julienne).
  5. Cut the red pepper into thin rings

Make gyoza

  1. Spread a gyoza sheet with a little egg white, spoon a spoonful of Irish beef on top, fold, steam and then fry in a frying pan with some oil.
  2. Scoop a dollop of shiitake with sauce on a plate, top with some braised sugar snap peas and top with the gyoza.
  3. Garnish with cucumber and red pepper. Make the other gyoza in the same way.

 

Preparation

copy text

The meat

  1. Season the steaks with salt and pepper and brush generously with hoisin sauce.
  2. Coarsely chop the spring onion. Halve the red pepper lengthwise and remove the seeds, cut the sereh into pieces and chop the ginger and garlic into pieces.
  3. Heat the oil in the frying pan and fry the pieces of meat for 4-6 minutes until nicely browned.
  4. Add the spring onion, red pepper, sereh, ginger and garlic and fry briefly.
  5. Then pour 100 ml of water and the whiskey along the edge of the pan and simmer the meat for 2-3 hours until tender. Then pull the meat into fine threads with 2 forks.

Garnish

  1. Stir together the ingredients for the sauce in a bowl.
  2. Cut the shiitake mushrooms into quarters. Heat 1 tablespoon of oil in a frying pan and gently fry the shiitake mushrooms with the garlic and shallot until the shiitake mushrooms are al dente. Deglaze with 2-3 tablespoons of the sauce.
  3. Cut the sugar snaps lengthwise into thin strips (julienne) and braise them in a saucepan with the sesame oil until the strips are smooth.
  4. Also cut the cucumber lengthwise into thin strips (julienne).
  5. Cut the red pepper into thin rings

Make gyoza

  1. Spread a gyoza sheet with a little egg white, spoon a spoonful of Irish beef on top, fold, steam and then fry in a frying pan with some oil.
  2. Scoop a dollop of shiitake with sauce on a plate, top with some braised sugar snap peas and top with the gyoza.
  3. Garnish with cucumber and red pepper. Make the other gyoza in the same way.

 

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