Cantonese Beef Steak Recipe
Ingredients
| Flank steak | 3/4 pound | |
| Oil | 2 Tablespoon | |
| Wine | 4 Teaspoon | |
| Oil | 1 Tablespoon | |
| Soy sauce | 4 Teaspoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| Pepper white | 1 Pinch | |
| Catsup | 1 1/2 Tablespoon | |
| Worcestershire sauce | 2 /4 Teaspoon | |
| Steak sauce | 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.
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.
Chef
