Sizzling Steak Chinese Food

CHINESE PEPPER STEAK

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

SIZZLING STEAK ( CHINESE)

Steps:

• Peel onions and cut into wedges. Beat the thinly sliced meat slightly with a meat mallet.
• Mix the water and baking soda, pour over steak and leave to stand 1 hour.This helps to tenderise the meat, But not an essential step.
• Heat 2 tbsp oil in a pan or wok . cook onions until nice and caramelised. Remove the onions from pan and arrange on a plate.
• Add 2 tbsp oil to the pan ,add the drained steak and cook over high heat to dry the water and brown the meat.
• Add the sauces, wine and sugar to the pan with the steak . Return to the boil,reduce heat and simmer for 10-15 minutes or until tender.
• Spoon the meat over the onions and serve.

FILLET STEAK CHINESE STYLE

Steps:

• 1 Freeze beef briefly until firm, then cut into thin slices. 2 Combine beef, soy and hoisin sauces, sherry and five-spice, and marinate for 15 minutes. Remove beef and set marinade aside. 3 Heat 1 tbsp (15 mL) oil in a pan. Add salt and onion and stir-fry 1 minute. Remove onion with a slotted spoon and set aside. Heat remaining oil in pan and add ginger, garlic and beef. Stir-fry 1-2 minutes, until beef just loses its pinkness. Do not overcook or it will become tough. Return onion to pan. 4 Blend cornstarch and stock and stir in to thicken. Sprinkle sesame oil on top and serve garnished with sliced tops of green onions.

BEEF STEAK CANTONESE STYLE

Steps:

• Mix together the ginger, half the spring onions, the wine, 3 tablespoons water, soy sauce. Add the beef slices, mix well together and leave to marinate for 15-20 minutes.
• Heat the oil in a wok to 350 degree.
• Mix together the plain flour and half the cornstarch.
• Remove the beef from the marinade, dust with the flour and deep-fry for about 30 seconds. Remove from the oil and drain on paper towels.
• Pour off most of the oil from the wok, leaving about 1 tablespoon. Reheat the wok, and add salt. Stir-fry for about 1 1/2 minutes then remove and arrange in a ring on a serving dish.
• Heat another tablespoon of oil in the wok and add the remaining soy sauce, the tomato ketchup, Worcestershire sauce and sugar. Blend the remaining cornstarch with the remaining water and add to the wok to thicken the sauce. Bring to the boil then add the beef slices. Sprinkle with the remaining spring onions and serve.

STEAK KEW

Steps:

• Soak dried mushrooms in warm water for 30 minutes. Drain and slice, trimming off any tough bits. Set aside.
• In a large skillet or wok brown the steak over high heat with 1/2 tablespoon oil, 2 minutes each side. Remove the meat from the skillet and quickly slice into 1 inch cubes, retaining the meat juices. Set aside in a bowl.
• Add remaining oil to the skillet, and stir-fry together the dried mushrooms, garlic, gingerroot, fresh mushrooms, snow peas, water chestnuts, and bamboo shoots for 2 minutes.
• Add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute.
• Add cubed meat and juices and stir-fry for 2 minutes.
• Remove and discard the garlic and ginger slices.
• Serve with fluffy, cooked white rice.

VIETNAMESE SIZZLING STEAK AND ONIONS

Steps:

• Combine the steak, salt, sugar, garlic, ginger and lemon grass and the black pepper and marinate over night in an air tight container.
• Heat a frying pan or wok and add a little oil, add the onion stir-fry until limp but not cooked.
• In small batches add the meat mixture until nearly cooked.
• Heat the wok to high again and then add all the ingredients, stirring until cooked.
• Served with steamed rice.