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Beef with Syrup & Ginger
Yield:
Serves 4Ingredients:
1 Tbsp sunflower oil
4 round steaks, about 6 oz each
1 tsp fresh chopped rosemary
2 garlic cloves, minced
1” piece fresh ginger, peeled and finely chopped
1 Tbsp soy sauce
1 Tbsp Lyle’s Golden Syrup
1 Tbsp Lyle’s Black Treacle, or other cane molasses
¾ cup beef stock
Salt and freshly ground pepper
4 oz white button mushrooms, sliced
1 tsp cornstarch
2 Tbsp water
Directions:
Preheat the over to 3250F. Heat the oil in a skillet and quickly brown the steaks on both sides. Place in an ovenproof dish, large enough to place the steaks side by side. In a bowl, mix together the rosemary, garlic, ginger, soy sauce, Lyle’s Golden Syrup, Lyle’s Black Treacle, stock, salt and pepper. Scatter the mushrooms over the steaks, then pour the sauce mixture over. Cover and cook in the oven for about 1 ½ hours or until tender. Lift the steaks out to a warmed serving plate, cover and keep warm. Mix the cornstarch with the water in a bowl and stir into the sauce, and reheat until slightly thickened. Pour over the steaks and serve with a mixture of white and wild rice and a green salad.
