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Changs beef marinade recipe

Best Ever Fillet Marinade


  • Author: Louise
  • Prep Time: 4 hours
  • Cook Time: 20 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 2-4 servings 1x

Description

Thousands of Pinterest users can’t be wrong – this delicious recipe has been adapted to make it even easier and MORE tasty!


Ingredients

  • 1 teaspoon minced ginger
  • 1 tablespoon minced garlic (try use fresh cloves if you can)
  • ½ cup soy sauce
  • ½ cup water
  • ¼ cup Cornstarch (eg. Maizena)
  • ¾ cup dark brown sugar (you can also use normal brown sugar if you don’t have the dark version)
  • 500g fillet (if you have more or less, that’s fine)
  • 1012 spring onions, chopped (white part only)
  • 5ml oil and 5ml butter for frying

Instructions

  1. Mix the cornstarch and water together to form a paste.
  2. Add the rest of the ingredients (except the oil and butter) to the cornstarch paste and stir well.
  3. Pour into a pan over medium-high heat. Let the sauce come to the boil and then remove from heat and pour the marinade over the fillet in a suitable marinating dish.
  4. All to marinate in the fridge for 4-6 hours (cover with cling wrap or similar)
  5. To cook (this is my secret for cooking fillet): Turn oven on to 220C and in the meantime, place butter and oil in a frying pan and turn heat on high.
  6. Once the pan is hot, lift the fillet out the marinade and seal the fillet by braising it on each side: front, back and sides. This is quite a quick process, it shouldn’t take more than 2-3 minutes – you just want to brown the fillet to add flavour.
  7. Once all the sides are done, place it in an oven roasting/stainless steel dish and pour the marinade in as well as we’ll be using this for the sauce later.
  8. You may need to add a little water to the marinade to thin it out ie. use 1/3 cup water and stir. I did this and it worked out great.
  9. Place in the oven and cook for 10-12 minutes depending on how well done you like your fillet. I always cook my fillet like this because it stays juicy and succulent but still has the yummy taste of the braised meat. Noms! Serve with a plain and simple mashed potato and your choice of veggies.