Chinese Style Beef Steak

By GNSnavely

Joyce Hansen
St. John's, Newfoundland

Ingredients

• 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

Preparation

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.