Soda Steak with Salad

Recipe by: SaveMore Food Stores
Serves
4
Time
50 minutes
Ingredients

For the Soda Steak:

  • 2 lbs beef, cut into chunks
  • 2 cans soda water
  • 2 pieces pork belly or bacon, cut into chunks
  • 1 onion, sliced
  • 2 tbsp garlic, chopped
  • 2 cups mushrooms, sliced
  • Salt, black pepper, paprika
  • 2 tbsp mustard
  • ½ cup soy sauce
  • 1 cup water
  • 1½ tbsp cornstarch 
  • 1 cup parsley, chopped

For the Salad:

  • 4 large potatoes, peeled and sliced
  • 1 tbsp butter
  • Olive oil
  • 2 tbsp garlic, chopped
  • 2 cups vegetable stock
  • ½ head lettuce, chopped
  • ½ cup blue cheese sauce
  • Parsley, chopped (for garnish)
Directions
  1. Prepare the beef:
    • Place the beef chunks into a bowl.
    • Pour the soda water into the bowl making sure it covers the beef.
    • Let the beef chunks soak for 20 minutes to tenderize.
  2. Sauté the vegetables
    • In a large pot or pan, sauté pork belly (or bacon) until browned.
    • Add the onion and garlic, cooking until fragrant.
  3. Add in the beef
    • Remove the beef chunks from the soda water and drain well.
    • Add the mushrooms and beef chunks. 
    • Cook until lightly browned.
    • Season with salt, pepper, paprika, and mustard. Stir well.
  4. Creating the sauce
    • Pour in the soy sauce and 1 cup water. 
    • Bring to a simmer.
    • Mix cornstarch and ½ cup water into a slurry.
    • Add the cornstarch mixture to thicken the sauce and stir until smooth.
  5. Prepare the potatoes for the salad
    • Heat butter and a little olive oil in a pan.
    • Add the sliced potatoes.
    • Cook the potatoes until they begin to turn golden.
    • Stir in the chopped garlic. 
    • Pour in the vegetable stock.
    • Cover the pan and let simmer on low heat until potatoes are tender.
  6. Finish the salad
    • Mix in the chopped lettuce.
    • After lettuce is well combined remove the pan from heat.
  7. Plate up and serve
    • Add the salad and beef to the plate.
    • Drizzle blue cheese sauce on top of the salad. 
    • Garnish with parsley on top then serve.


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