Beef and Shrimp Bombay
Sep 15, 2007 by GodsMullet | 1 Comments| Share it:
IngredientsMaking the Marinade:
(These are approximate)
1 pt Orange Juice
1/4 cup Vinegar
juice from Lime
juice from Lemon
1/4 cup fresh Ginger (roughly chopped)
1/4 cup Worcestershire Sauce
1/4 lb Honey
5 cloves Garlic (roughly chopped)
6 Arbol Chili Peppers (crushed)
2 tbsp Thyme
1/4 cup Bourbon
2 tbsp Chervil
2 tbsp Cinnamon
3 tbsp Seasoning Salt
1/4 cup Soy Sauce
4 Mint Leaves (chopped)
Combine all the ingredients together in a bowl. Refrigerate for an hour.
(Additional ingredients listed below in recipe).
Making the Bombay: Ingredients: 2 lbs Eye of Round 1/2 lb Shrimp 3 tbsp Curry Powder 4 3 stalks Celery 5 cloves Garlic juice from Lime juice from Lemon 1/4 cup Ginger 1 large Tomato 1/2 Red Onion (largely diced) 1 Mango (diced) 1 Papaya (diced) 2 Kiwi (diced) 1/4 Pineapple (diced) 1/2 can Coconut Milk 1/2 bag Coconut Flakes 10-15 Almonds Scallions Cayenne Pepper Cilantro Mint
Why the eye round roast? It's more affordable, you get 5 lbs of meat for around $10. If you buy precut steaks, you'll be paying $3 to $4 a pound. In most cases you won't find a 2lb eye of round roast. So get the smallest one, and then cut it in half. Trim the fat off the loin.
Roughly slice it widthwise 3 or 4 times, to get thinner steaks.
Place overnight in the marinade.
Slice the steaks into into strips and after getting a wok extremely hot, stir fry them. Add a small bit of marinade and let it caramelize to give the beef some color.
Put the beef on the side, and do the same for the shrimp. Next, stir fry the garlic and ginger until they start to darken and add in the fruit and vegetables. Let them cook for about 3 minutes, then add a little bit more of the marinade.
Once it starts to boil, make a small cornstarch slurry and add until the sauce becomes thick. Add the stir fried meats and vegetables and mix well.
Let a pan get hot, and toss the almonds, scallions, and coconut in. Once it starts to brown, continue sauteing off the heat so the coconut doesn't burn.
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