Welcome to our weekly spotlight on the best restaurants in Glasgow, Cook it and Book it, where we share some tasty recipes from city's top chefs as well as some fantastic special offers for you to enjoy!
This week's recipe comes courtesy of the family owned Chinese restaurant Dragon-i, located on Hope Street in the City Centre. Known for serving contemporary dishes influenced by Cantonese, Malaysian and Thai with a highly-creative and imaginative twist since opening in 2002, it should come as no surprise that Dragon-i was named one of the top five Chinese restaurants in the UK by the prestigious Observer Food supplement.
GUENG CHUNG NUI: SCOTCH FILLET BEEF STIR-FRIED IN GINGER AND SPRING ONION
"With Dragon-i being an Asian fusion restaurant, we incorporate far-east cuisine with the west by using locally sourced Scottish ingredients to create a unique culinary experience for our diners.
This dish is classic Cantonese cuisine, where ginger, spring onion and oyster sauce is used daily in our cooking repertoire. A simple but comforting homemade dish to enjoy with family and friends.
For this recipe we like to use good quality Scotch fillet beef that we source locally from our supplier. Scotch fillet beef is a very tender part of beef that scores high on flavour. We recommend adding a dash of Scotch whisky, this compliments this dish and adds more layers to the taste bud with a smoky and peaty whisky aroma".
Stephen Man, owner and award winning chef of Dragon-i
400g of scotch fillet beef
1/2 inch of peeled ginger, sliced thinly
1/2 onion, peeled and sliced up
1/2 carrots, peeled and sliced
100g straw mushroom
100g baby corn
a bunch of spring onion sliced
2 garlic clove finely chopped
a dash of Auchentoshan whisky (alternative applicable)
Cut the scotch fillet beef into medallions and marinate them with light soy sauce, potato starch and leave for half and hour in a fridge.
Take the beef out from the fridge. Wok fry fillet beef each side for 30 second for a medium result. Then put the beef aside after.
Heat up the wok until smoking hot and add in oil to mix with ginger and garlic prepared. Stir fry for 30 second till ginger and garlic become lightly golden.
Now mix in the sliced onions, carrots, straw mushroom and baby corn. Stir fry for 2-3 mins for crunchy cooked veg.
Add in seasonings. Pinch of salt, pinch of blackpepper, 1 ½ tablespoon oyster sauce and 100ml of water.
Add in fillet beef and spring onion. Bring to a simmer then thicken the sauce with 1 tablespoon of potato starch (pre-mix with some cold water).
Finally add in a dash of whisky and it is good to serve hot with steam rice.
Serve and enjoy!
Enjoy Dragon-i’s Gueng Chung Nui from the specials for £16.50 instead of £18.50 from today until the 8th of Septmber.
Book on 0141 332 7728.
You can find Dragon-i at 311-313 Hope St (opposite Theatre Royal), Glasgow G2 3PT.
Check back next week for another fantastic recipe and special offer, and in the meantime, why not find out more about eating and drinking in Glasgow here.