Chinese Style Beef Steak

Joyce Hansen St. John's, Newfoundland

Chinese Style Beef Steak
Chinese Style Beef Steak

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Flank or tenderloin steak = slice steak while still semi-froze

  • Marinade:

  • 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

Directions

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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