Garlic beer steak with potato sticks and Cole Slaw

Name: Garlic beer steak with potato sticks and Cole Slaw
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Garlic cloves; 1 (330 ml) beer bottle; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Juice of 1 lemon; 150 ml Oyster sauce; 7-10 Tbsp 2 T-Bonesteak (à ca. 480 g); 1 (approx. 1.2 kg) Head white cabbage; 2 Carrots; 1 Onion; 7-10 Tbsp Salt; 1 pinch Sugar; 150 g sour cream; 50 g Salad Mayonnaise; 3-4 Tbsp white balsamic vinegar; 50 g Pecan kernels; 1.2 kg large potatoes; 2 l + 4 tablespoons oil; 7-10 Tbsp coarse salt; 7-10 Tbsp Kitchen paper; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Garlic cloves
1 (330 ml) beer bottle
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Juice of 1 lemon
150 ml Oyster sauce
7-10 Tbsp 2 T-Bonesteak (à ca. 480 g)
1 (approx. 1.2 kg) Head white cabbage
2 Carrots
1 Onion
7-10 Tbsp Salt
1 pinch Sugar
150 g sour cream
50 g Salad Mayonnaise
3-4 Tbsp white balsamic vinegar
50 g Pecan kernels
1.2 kg large potatoes
2 l + 4 tablespoons oil
7-10 Tbsp coarse salt
7-10 Tbsp Kitchen paper
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely chop the garlic. Mix beer, garlic, 1 tsp. pepper, lemon juice and oyster sauce. Wash the meat, dab dry. Place meat in a flat dish, pour marinade over it. Cover and leave to stand in the fridge for approx. 2 hours
2
Clean, wash and quarter the cabbage and cut out the stalk. Halve the quarter again and cut the cabbage into fine strips. Peel, wash and roughly grate the carrots. Peel and finely grate the onion. Mix cabbage, carrots and onion. Season with salt, pepper and sugar. Mix sour cream, mayonnaise and vinegar. Season with salt and pepper. Mix with the cabbage and leave to stand for about 1 hour. Season again with salt and pepper. Coarsely chop the nuts
3
Peel and wash the potatoes and cut them into coarse sticks. Place on kitchen paper and pat dry very well. Heat 2 litres of oil in a wide pot to 140 °C. Fry the potatoes in it in 3-4 portions for about 2 minutes. Lift out with a skimmer and drain very well on kitchen paper and let cool down. If necessary, dab dry again with kitchen paper
4
Heat the oil to 175 °C, fry the potatoes again in 3-4 portions for 2-3 minutes each. Take out, salt and keep warm. Remove meat from the marinade, drain and pat dry. Heat 2 tablespoons of oil in 2 large frying pans, fry the meat for 3-4 minutes on each side. Remove, wrap in aluminium foil and leave to stand for 4-5 minutes
5
Arrange meat and potato sticks on 2 boards, sprinkle salad with pecan nuts and serve
6
waiting time approx. 1 1/4 hours