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Steak chinesisch
Zubereitungszeit 60 Minuten, zusätzlich: 3–4 Stunden marinieren
6 Portionen
Zutaten
1500 g Schweinenacken
3–4 Knoblauchzehen
2 walnussgroße Stücke Ingwer
3 TL Salz
3 EL Sojasoße
3 EL Honig
2 EL Sherry
1 TL Fünf-Gewürze-Pulver (Five Spice)
2 EL Hoi-Sin-Soße
Sambal Oelek
Zubereitung
Knoblauchzehen fein würfeln, den Ing-
wer schälen und reiben. Zusammen mit
Salz, Sojasoße, Honig, Sherry, Fünf-Ge-
würze-Pulver und Hoi-Sin-Soße verrüh-
ren. Die Marinade mit Sambal Oelek
scharf abschmecken.
Das Fleisch in ca. 3 cm dicke Scheiben
schneiden, in einen gut verschließbaren
Behälter legen, die Marinade darüber
verteilen und den Behälter verschlie
-
ßen. Das Fleisch 3–4 Stunden im Kühl
-
schrank durchziehen lassen und gele
-
gentlich wenden.
Fleisch aus der Marinade nehmen und
auf einen Rost mit untergeschobenem
Universalblech legen. Das Fleisch in
den vorgeheizten Backofen geben und
sofort den Dampfstoß auslösen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
I
Temperatur 170–190 °C
+ Vorheizen
Wassermenge ca. 150 ml
Ebene 2
1. Dampfstoß sofort nach Gargut-
Einschub
Garzeit 20–30 Minuten
Rezepte
159
159


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