Ingredients
- Beef scotch fillet (2x270gr)
- Potatoes (4 potatoes)
- Broccoli (1 head, broken up for steaming)
- Vegetable seasoning - Vegeta by Podravka
- Tamari (1/3 cup)
- Mirin (2 tbs)
- Rice vinegar (1 tbs)
- Oyster sauce (1 tbs)
- Milk (optional, a splash for the potato mash)
- Butter (optional, a tbs for the potato mash)
- Long thin eggplant
- Garlic (2 cloves)
- Ginger (2 cm piece)
- Red chilli pepper
- Salt
- Pepper
- Olive oil (1 tbs for cooking)
Method
- Take the beef scotch fillet out of the fridge and leave at room temp for about 15 min. Sprinkle with salt and pepper
- Cut in half and boil the potatoes with a pinch of Vegetable seasoning (Vegeta) for 25 min
- Add the broccoli to a steaming bracket and place on top of the boiling potatoes for 5 minutes. Cover the steaming bracket with a lid.
- Add 1 tbs olive oil to the grill pan and set on high. Add the eggplant and beef fillet. Cook each side of the beef filet for about 3-4 min, adjust the cooking time to your preference
- Let the fillet rest on a plate and cover with aluminium foil.
- Add the minced garlic and ginger and thinly sliced chilli pepper to the grill pan and stir for 1 min.
- Add the mirin, rice vinegar, oyster sauce and Tamari to the grill pan and remove the eggplant. Mix until the sauce thinkers
- Pour the boiling water from the potato boiling pot, leaving a bit at the bottom. Mash using a metal masher and add the milk and butter
- Slice the beef filet on thin slices and plate. Than plate the eggplant, steamed broccoli and potato mash. Drizzle the chilli sauce on to of the beef filet! Nazdravje! Means cheers or Bon Apetit in Macedonian :) Hope you enjoy!
Product used in recipe
- Obento - Mirin Seasoning
- Lee Kum Kee - Choy Sun Oyster Sauce
