St. Kitts Rikkita Beef

Name: St. Kitts Rikkita Beef
Prep time: PT20 minutes
Cook time: PT15 minutes
Total time: PT35 minutes
Yield: 4
Cuisine: Saint Kitts and Nevis
Ingredients: 1.5 lbs Beef sirloin or flank steak (thinly sliced against the grain); 0.5 cup Champagne or sparkling wine; 1 small Scotch bonnet pepper (finely minced (seeds removed for less heat)); 3 cloves Garlic (minced); 1 tablespoon Fresh ginger (grated); 2 tablespoons Soy sauce; 1 tablespoon Brown sugar; 2 tablespoons Vegetable oil (for cooking); 2 tablespoons Fresh parsley (chopped, for garnish)

Tender beef marinated in a unique blend of champagne (or sparkling wine) and chilies, then grilled or pan-fried to perfection, offering a sophisticated yet flavorful island dish.

準備時間20 minutes

調理時間15 minutes

合計時間35 minutes

分量4

難易度Medium

オリジナル· Feb 8

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St. Kitts Rikkita Beef - Saint Kitts and Nevis traditional dish

🧂 材料

1.5 lbs Beef sirloin or flank steak(thinly sliced against the grain)
0.5 cup Champagne or sparkling wine
1 small Scotch bonnet pepper(finely minced (seeds removed for less heat))
3 cloves Garlic(minced)
1 tablespoon Fresh ginger(grated)
2 tablespoons Soy sauce
1 tablespoon Brown sugar
2 tablespoons Vegetable oil(for cooking)
2 tablespoons Fresh parsley(chopped, for garnish)

👨‍🍳 作り方

1
In a bowl, combine the champagne (or sparkling wine), minced scotch bonnet pepper, minced garlic, grated ginger, soy sauce, and brown sugar. Whisk well to create the marinade.
2
Add the thinly sliced beef to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3
Heat vegetable oil in a large skillet or grill pan over medium-high heat.
4
Remove beef from the marinade, letting excess drip off (discard the marinade). Add the beef to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
5
Sear the beef for 2-3 minutes per side, or until cooked to your desired doneness. The champagne and sugar will help create a nice caramelization.
6
Remove the beef from the pan and let it rest for a few minutes. Garnish with fresh chopped parsley before serving.

調理履歴を記録する

💡 プロのコツ

✓Use gloves when handling scotch bonnet peppers, and be sure to remove the seeds and membranes to control the heat.
✓Do not over-marinate the beef, as the acidity from the wine can make the meat mushy.
✓Flank steak is a good cut for this dish as it becomes tender when sliced thinly against the grain.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add thinly sliced bell peppers and onions to the pan during the last few minutes of cooking.
Serve with a side of rice and peas or fried plantains.
For a spicier kick, leave some of the scotch bonnet seeds in the marinade.