This stir fry recipe gives new meaning to the cliche of being wined and dined. A mouth-watering steak with a burgundy base, it can be served over a bed of egg noodles or rice.
For 8 people
Blend cheese and sherry to a smooth paste. Make small incisions 2 1/2 inches apart on both sides of the steak, cutting only halfway through. Pack the cheese paste into the slits; use it all, making more slits if needed. Paint one side of the steak with kitchen Bouquet and broil 3 inches below heat for 4 minutes. Sprinkle cooked side of the steak with pepper, turn and paint the other side lightly with Kitchen Bouquet. Broil again for 3-4 minutes. Remove to a warmed platter and sprinkle lightly with more pepper. To the broiler pan juices, add Claret or Burgundy. Stir 1-2 minutes over medium heat to warm through, and pour over the steak.
Ready in 20 min