{"id":3714,"date":"2012-02-04T09:22:25","date_gmt":"2012-02-04T09:22:25","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/rindfleisch-nach-kan\/"},"modified":"2012-02-05T09:03:59","modified_gmt":"2012-02-05T09:03:59","slug":"rindfleisch-nach-kan","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/rindfleisch-nach-kan\/","title":{"rendered":"Rindfleisch nach kantonesischer Art"},"content":{"rendered":"

Zutaten<\/strong><\/p>\n

800 g Rindfleisch aus der Keule
\n2 EL d\u00fcnnfl\u00fcssiger Bienenhonig
\nMarinade:<\/em>
\n2 EL Hoisin-Sauce
\n2 EL Gelbe-Bohnen-Sauce
\n4 EL helle Sojasauce
\n6 EL Zucker
\n1 EL Reiswein oder halbtrockener Sherry
\n1 TL Salz<\/p>\n

Zubereitung<\/strong>
\nDas Fleischst\u00fcck in 4 Streifen schneiden. Die Streifen 3-4 mal zickzackf\u00f6rmig anschneiden, jedoch nur dreivierteltief einschneiden, damit die Streifen am St\u00fcck bleiben. Dadurch dringt die Marinade besser ein, und die St\u00fccke bekommen das
\ntypische Aussehen.
\nMarinieren: Saucen, Zucker, Wein und Salz mischen, das Fleisch sorgf\u00e4ltig damit vermischen und 4 Stunden stehenlassen. Alle halbe Stunde wenden.
\nDie Streifen auf einen Grillrost legen. Im vorgeheizten Backofen im oberen Drittel bei 190 Grad 25-30 Minuten r\u00f6sten. Darunter ein Tropfblech mit gut 1 cm Wasser schieben; der sich bildende Dampf verhindert au\u00dferdem, dass das Fleisch austrocknet. Die St\u00fccke rundum mit der vorher in der Sch\u00fcssel abgetropften Marinade bestreichen, wenden und nun die andere Seite 25-30 Minuten bei 180
\nGrad grillen.
\nDen Rost mit dem Fleisch herausnehmen und sofort mit dem Honig bestreichen. In Scheiben schneiden und servieren.<\/p>\n

This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 800 g Rindfleisch aus der Keule 2 EL d\u00fcnnfl\u00fcssiger Bienenhonig Marinade: 2 EL Hoisin-Sauce 2 EL Gelbe-Bohnen-Sauce 4 EL helle Sojasauce 6 EL Zucker 1 EL Reiswein oder halbtrockener Sherry 1 TL Salz Zubereitung Das Fleischst\u00fcck in 4 Streifen schneiden. Die Streifen 3-4 mal zickzackf\u00f6rmig anschneiden, jedoch nur dreivierteltief einschneiden, damit die Streifen am … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,6],"tags":[],"class_list":["post-3714","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","item-wrap"],"yoast_head":"\nRindfleisch nach kantonesischer Art<\/title>\n<meta name=\"description\" content=\"- Rindfleisch nach kantonesischer Art\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/rindfleisch-nach-kan\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rindfleisch nach kantonesischer Art\" \/>\n<meta property=\"og:description\" content=\"- Rindfleisch nach kantonesischer Art\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/rindfleisch-nach-kan\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" 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