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Cantonese Beef Steak

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Ingredients
  Flank steak 3⁄4 Pound (340 Gram)
  Oil 30 Milliliter (2 Tablespoon)
  Wine 4 Teaspoon
  Oil 15 Milliliter (1 Tablespoon)
  Soy sauce 4 Teaspoon
  Cornstarch 1 1⁄2 Teaspoon
  White pepper 1 Pinch
  Catsup 22 Milliliter (1 1/2 Tablespoon)
  Worcestershire sauce 4 Teaspoon
  Steak sauce 7 Milliliter (1/2 Tablespoon)
  Sugar 1 Teaspoon
  Soy sauce 3⁄4 Teaspoon
  Stock 2 1⁄4 Teaspoon
Directions

1. Cut flank steak into 2" x 2" x 14" (5 cm x 5 cm x 0.75 cm) slices and pound both sides with a mallet. Marinate for 2-4 hours.
2. Heat oil in a hot skillet or non-sticking pan over high heat. Brown beef for 1 minute on each side. Remove beef, reserving oil in skillet.
3. Combine ingredients for steak sauce in a small bowl. Add onion to skillet and saute over high heat until light brown. Add steak sauce, stirring to blend well.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Beef
Interest: 
Healthy

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