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Steam with Tea
Posted by Phuong on Nov 11th, 2008

As a trained culinary chef and a promoter of healthy living, I'm always creating easy and delicious recipes infusing fresh produce with tea. My latest recipe involves steaming with Koni King Yunnan Gold. These bold black leaves have a bull bodied, peppery flavor that makes the perfect complement with beef tenderloin.

Vegetarians can use sliced portabella mushrooms as a substitute.



Ingredients:

  • 1/2 pound lean beef tenderloin, sliced into paper-thin slices
  • 1 bunch of leeks, cut into 2-inch pieces
  • 1 stalk of lemon grass cut into 2-inch sections
  • 2 cups Koni King Yunnan Gold
  • 5 tablespoons low-sodium soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon chili sauce
  • Garnish with cilantro



    Directions:

    1. Season meat with salt and pepper. For an appetizer, nestle a paper-thin slice of beef alongside a 2-inch piece of leek and tie it with a thin piece of lemon grass. You could also wrap a slice of beef around a 2-inch piece of leek and lemon grass. Pierce with a skewer.
    2. In a large pot with a steaming basket insert, bring the brewed Lapsang Souchong to a boil. Place skewers in steaming basket and cover. Cook 3 minutes for an appetizer or 6 to 8 minutes for a skewer, or until meat is tender.
    3. While the meat is cooking, in a small bowl combine soy sauce, ginger, and chili sauce. Adjust the flavor to your preference.
    4. Remove skewers from pot and place on a tray. Garnish and you're good to go!

    Makes 15 servings.

    Nutrition information per bundle: 31 calories, 4 grams protein, 1 gram fat, 2 grams carbohydrate, 0 fiber, 7 milligrams cholesterol, 257 milligrams sodium


    Koni King Yunnan Gold Black Tea
    Koni King Yunnan Gold Black Tea- click on image


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