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Chinese steak
Preparation time: 60 minutes, plus: marinate for 3–4 hours
Serves 6
Ingredients
1500 g pork blade roast
3–4 cloves of garlic
2 walnut sized pieces of fresh ginger
3 tsp salt
3 tbsp soy sauce
3 tbsp honey
2 tbsp sherry
1 tsp five spice powder
2 tbsp hoi sin sauce
Sambal Oelek
Accessories
Rack
Universal tray
Method
Finely dice the garlic, peel and grate the
ginger. Mix well with the salt, soy
sauce, honey, sherry, five spice powder
and hoi sin sauce. Season to taste with
Sambal Oelek.
Cut the meat in slices approx. 3 cm
thick. Place in a plastic container with
the marinade and cover with a tightly
fitting lid. Place in the refrigerator to
marinate for about 3–4 hours, turning
from time to time.
Take the meat out of the marinade and
place on a rack fitted above the
universal tray. Place in a pre-heated
oven and release the burst of steam
immediately.
Meat and poultry
Recommended settings
Oven function: Moisture plus
Temperature: 180–190 °C
Pre-heat: yes
Heating-up phase: rapid
Shelf level: 2 [2] (1)
Number/type of bursts of steam:
1 burst of steam/Manual
Amount of water: see display
1st burst of steam: after placing food in
oven
Duration: 20–30 minutes
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