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Chinese Style Beef Steak


Joyce Hansen
St. John's, Newfoundland

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  • Marinade:
  • Flank or tenderloin steak = slice steak while still semi-froze
  • 3 T soy sauce
  • 3 T cornstarch
  • 1/2 c cold water
  • 1 t meat tenderizer
  • 1/2 t baking soda
  • 1 egg white
  • Sauce:
  • 1 t salt
  • 3 T catsup
  • 3 T worcestershire sauce
  • 1 T sugar
  • 5 T cold water
  • 1/2 T cornstarch paste (cornstarch mixed with cold water)
  • 3 c oil



Step 1

Cut mean across the grain.
Mix all marinade ingredients together and pour over sliced stake in a sealable container.
Marinate overnight in the refrigerator.
Deep fry meat in the oil. Drain.
Heat 2 T of the oil used to cook the meat.
Pour in all other sauce ingredients except cornstarch paste.
Bring to a boil.
Stir in cornstarch paste and thicken.
Pour over cooked steak.


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