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Boeuf à la cantonaise

Pour 4 personnes.
Préparation 15 minutes- Marinade 3 heures-Cuisson 15 minutes

  • 750 g de Boeuf dans le filet
  • 2 c. c. de sucre
  • 2 c. c. de maizena
  • 1 c. s. de sauce soja légère
  • 1 c. s. de sauce aux huitres ( magasin spécialisé)
  • 2 c. s. de xéres
  • 2 oignons moyens ( 300 g)
  • 160 g de germes de soja

1. Otez la graisse et les tendons du boeuf. Coupez la viande en fines tranches. Mélangez dans un saladier, le boeuf avec le sucre , la maizena , les sauces et la moitié du xéres. Couvrez; mettez au réfrigerateur pendant minimum 3 heures.

2. Coupez les oignons en fines lamelles ( attention aux larmes ^^). FAites chauffer 2 c. c. d’huile dans un wok ou une grande poêle ; faites sauter l’oignon jusqu’à ce qu’il blondisse, retirez le du wok. remettez de l’huile ( 2 c. c.) dans le même récipient ; faites revenir le boeuf, en petites quantités , jusqu’à ce qu’il soit doré des deux cotés. Ajouter le reste de xéres , l’oignon déjà blondi et les germes de soja. Faites sauter jusqu’à ce que tout se mélange bien.

3. servez avec du riz ou nouilles de riz.

bon appétit !^^

(c) édition Marabout Chef

41 réponses sur « Boeuf à la cantonaise »

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COSC Certification and its Stringent Criteria
Controle Officiel Suisse des Chronometres, or the Controle Officiel Suisse des Chronometres, is the official Switzerland testing agency that verifies the accuracy and precision of timepieces. COSC validation is a symbol of superior craftsmanship and trustworthiness in timekeeping. Not all timepiece brands follow COSC certification, such as Hublot, which instead adheres to its proprietary stringent criteria with mechanisms like the UNICO, attaining similar accuracy.

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Mean variation, peak variation levels, and effects of temperature changes.
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