Beef in Sweet Soy Sauce

Firstly I have to start this post by saying thank you to all my loyal readers who have made such beautiful comments to my last couple of posts.

Life in blog world can be very strange - you sit here somedays and think that the whole world is listening to every little gem of wisdom that you offer up to the stratosphere. Then there are other days you feel like you are absolutely insane, and sitting here blabbering away to yourself.

I went through a couple of weeks there where I didn't feel like talking (not even to myself), didn't check my stats, didn't even want to post.  You know what - it made not an iota of difference. People still came and went, just random visitors that left no comments.  Then, I don't know why, but I felt the need to post something - anything to explain my absence - and the outpouring of love and heartfelt emotions overwhelmed me.  So thank you Dear Readers, I know now that I have some true friends out there, that do take notice when I am not here.

Last night was a quick and easy dinner, but a really tasty dish that was enjoyed by all  (some to more degrees than others) of course "The Darlings" didn't go for the tomatoes - but hey - you can please some of the people some of the time, but you can't please all of the people all of the time!!!

Beef in Sweet Soy Sauce
Adapted From Super Food Ideas Magazine August Edition

Serves 4-6

6 eschalots, peeled, quartered
6 cloves garlic
3cm piece of fresh ginger, peeled, roughly chopped
pinch white pepper
1/2 - 1 tsp tamarind concentrate (suit to taste)
1kg beef or veal schnitzel, cut in strips approx 5 cm in width
vegetable oil
4-5 small tomatoes, quartered
1/3 cup ketchap manis
1 green shallot, sliced on the diagonal
small handful of baby spinach

Place the eschalots, garlic, pepper, tamarind concentrate, and 1 1/2 tablespoons of water in the thermomix bowl (or a small food processor).  Pulse on turbo until you have a thick paste.

Heat a thin layer of oil in a large frying pan over medium high heat.  Cook the schnitzel in batches, until just browned.  Remove from the pan and keep warm.

Add the eschalot paste to the pan and stir fry for 1-2 minutes, or until fragrant.  Return the beef to the pan.  Add the ketchap manis and tomaotes to the pan, and stir fry for 1-2 minutes, until all well combined.

Top with the sliced green onions and baby spinach.  Serve with steamed rice.

The trick to this recipe is not to cook the schnitzel too long, or it will become tough.  Just a light frying to golden it up.

The flavours in this dish were really simple, but they worked so well together.  A good quick easy dinner to prepare.

Tonight I have an Asian Style Pot Roast in the Crock Pot - and boy am I glad, it is absolutely freezing here!!!  There is snow close by, just don't tell "The Darlings" or I will be making a 3 hour drive before dinner!!!!