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INGREDIENTS

■ 2 thick cut lean beef steaks, approximately 225g each

■ 4 sprigs of green onion, finely chopped

■ 70g stuffed green olives, finely chopped

■ 160g ham, finely chopped

■ 1-2 tablespoons of olive oil

■ salt and black pepper

■ 1 cup of panko breadcrumbs

■ 1/2 cup of flour

■ 2 eggs whisked

■ 1/2 litre of oil for frying


DIRECTIONS

1. Put the steaks in the freezer for about 10 minutes to make them easier to cut, then slice each steak horizontally into 6-7 thin 3mm slices. Lay the slices out on kitchen film, a few at a time, cover with a second sheet of film and then flatten with a meat mallet or rolling pin to approximately 9cm x 10cm pieces.

2. Lay the beef slices out on a large tray, season with salt and pepper and finely snip the green onion over the beef slices. Refrigerate until ready to fill.

3. Finely chop the stuffed olives and ham and mix in a bowl with the olive oil. Put a tablespoon of the olive and ham mixture across one end of a beef slice, fold the beef over the filling slightly tucking in the ends around the filling and then roll up the beef. Trim the ends with a sharp knife, place on a plate with the roil-end down.

4. Whisk the egg in a shallow bowl large enough for the beef rolls, put the flour and breadcrumbs on separate plates. Roll the beef rolls through the flour, then the egg and finally the breadcrumbs, ensuring to cover the ends. Refrigerate until ready to cook.

5. To cook; heat 6cm of oil in a medium saucepan to 170˚ C. Gently place the rolls a few at a time into the oil and cook for 3-4 minutes until golden. Transfer to a rack or kitchen paper to drain. Serve with creamed vegetables or a sauce of preference.

Deep fried steak rolls with olive and ham filling | Bife Recheados

Bifes Recheados

Macao Deep Fried Olive-Ham Stuffed Steak Rolls Recipe

Prep: 30m | Cook: 20m |Serves 3-4

Deep fried rolled steak with a green olive and ham filling.

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Translated and adapted from the recipe by Maria Celestina de Mello e Senna, Gastronomia Macaense - Receitas da Celestina 1, Projecto Memória Macaense