Quick Lunch - Spaghetti with Steak

Having this combination is a sort of fusion between Asian noodles with Western Steak. If only i have recorded the diners' remark, you would hear them said, wow nice and tasty ;-))

Ingredients meant for 4 servings, if not adjust accordingly.
Soup Stock for meat and noodles - Need 5 cups of stock (or 500 ml). Please refer to the last quick lunch regarding this here ;

MEAT
Ingredients:
Any type of fillet would be all right. Need about 125 gm per serving. Use the blunt side of the knife (or cleaver) to pound the meat gently. Marinate with some light soy sauce for about 10 minutes prior to frying;

Onions: 1 medium size (about 80 gms). Slice it into smaller pieces
Potato: 1 medium size (about 100gm); cook it and and mash it up
Cooking oil: 4 tablespoon
Butter or margarine: 1 tablespoon
Mayonnaise: 1/2 cup ( 50 ml)
White Vinegar: 1 teaspoon
Dark soy sauce: half teaspoon
Soup stock: 2 cups
Flour: 1 tablespoon of sieved wheat flour or tapioca flour
spring onion for garnishing
salt and pepper to taste.

Tool: Non stick pan, a pot and a spatula

Method:

Use a non-stick pan so that cooking oil can be minimised.

Heat up the oil

Put in the steak and fry for about 5 minutes on each side. Scald both sides.

Dish them out and leave aside.

Transfer the left-over oil from the pan to a pot;

Add in some butter or margarine to the pot;

Add in the slice onions in and stir-fry until it becomes soft and light brown;

Sprinkle a tablespoon of flour; stir gently the mixture until the mixture turns golden yellow;

Add the rest of the ingredients - soup stock, mayonnaise, dark soy sauce, vinegar and mash potatoes;

Cook until it starts boiling, then add in the steaks;

Reduce the heat to low and simmer gently for another 20 to 30 minutes;

Add salt and pepper to taste;

Test the meat if it is tender; if not, let it stew longer.

Watch the cooking, don't let it get dry-up. Add in additional soup stock if necessary;

Dish out the meat with some sauce on the top of the meat garnish with spring onions;

Keep the remainder of the sauce to be used for noodles later.

NOODLES
Ingredient:
Spaghetti Noodles: 100 gm (dry weight) per serving. Refer to the above link for details.
Garlic: 1 bulb of garlic (about 10 gloves) or about 40 gm. Skin and cut into smaller pieces;
Tomato: medium size. Slice it into smaller pieces
Cooking oil: 2 tablespoon
Oyster Sauce: 1/2 cup (50ml)
Soup stock: 2 cups
Salt and pepper to taste
Spring onions for garnishing

Tool: A pot and a spatula

Method:

Use a medium fire to heat up oil and fry the minced garlic until it turns light brown.

Add in the noodles, oyster sauce, slice tomato, soup stock and the remainder sauce from the meat.

Stir them thoroughly

Cook for another 5 minutes and keep stirring

Add spring onions and dish out to serve immediately.

Time management:
Get all the ingredients ready including cooked noodles, soup stock and meat being marinated.
When cooking noodles, do it together with the potato (quarter it).
Start doing meat until the heat is lower to stew the meat for 20 over minutes
Prepare noodles and when ready serve immediately with the steak.
Get knives and forks ready too.

Cost per serving: About RM5 per serving