Cantonese Beef Steak Recipe

Summary

Difficulty LevelBit DifficultHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Flank steak3⁄4 Pound (340 Gram)
 Oil30 Milliliter (2 Tablespoon)
 Wine4 Teaspoon
 Oil15 Milliliter (1 Tablespoon)
 Soy sauce4 Teaspoon
 Cornstarch1 1⁄2 Teaspoon
 White pepper1 Pinch
 Catsup22 Milliliter (1 1/2 Tablespoon)
 Worcestershire sauce4 Teaspoon
 Steak sauce7 Milliliter (1/2 Tablespoon)
 Sugar1 Teaspoon
 Soy sauce3⁄4 Teaspoon
 Stock2 1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1057 Calories from Fat 579

% Daily Value*

Total Fat 63 g97.2%

Saturated Fat 13.4 g66.9%

Trans Fat 0 g

Cholesterol 90.1 mg30%

Sodium 2391 mg99.6%

Total Carbohydrates 26 g8.6%

Dietary Fiber 0.5 g2%

Sugars 14.3 g

Protein 71 g142.5%

Vitamin A 4.4% Vitamin C 10.1%

Calcium 3.4% Iron 26.9%

*Based on a 2000 Calorie diet

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.
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