Recipes
Quebec Milk-Fed Veal Flank with Lemongrass
 
  • 25 ml (2 tbsp) rice vinegar
  • 25 g (2 tbsp) gingerroot, chopped
  • 25 g (2 tbsp) lemongrass, chopped
  • 20 g (4 tsp) garlic, chopped
  • 600 g (1 1/4 lb) Quebec Milk-Fed Veal flank,
    cut into strips
  • 10 ml (2 tsp) sesame oil
  • 10 ml (2 tsp) extra virgin olive oil
  • 10 ml (2 tsp) cooking oil
  • 25 g (2 tbsp) shallots, chopped
  • 15 ml (1 tbsp) soya sauce
  • 250 ml (1 cup) sake
  • 125 ml (1/2 cup) veal stock or demi-glace sauce
  • 100 g (1/2 cup) shiitake mushrooms, thinly sliced
  • Chives, chopped

Preparation
  • Mix the rice vinegar, ginger, lemongrass and garlic in a bowl.
  • Add the veal strips and marinate in the refrigerator for 1 hour.
  • Drain the veal strips and dry them a little. Set the marinade aside.
  • Heat the three oils in a deep skillet or wok and sauté the veal strips. When cooked, remove the meat from the pan and set aside.
  • Sweat the shallots in the same skillet and deglaze with the reserved marinade and soya sauce. Reduce the sauce by half, add the sake and demi-glace sauce, and reduce by half again.
  • Strain the sauce through a sieve. Add the mushrooms and veal strips, bring to a boil and keep warm.
  • Serve with basmati rice sprinkled with chives.
This recipe was prepared by the Institut de tourisme et d’hôtellerie du Québec (ITHQ)