Cantonese Steak
Thin beef steaks smothered in a sweet tangy sauce and which takes minutes to make
Ingredients
Directions
- 1
Tenderise with a meat mallet or back of a knife 300g of steak of choice. You want 4 thin pieces, I use Tesco’s thin cut beef steaks which are ideal. Add them to a dish and add 1 tbsp Chinese cooking wine, 1/2 tbsp light soy sauce, 1/2 tsp white pepper & 1/2 tbsp cornflour (cornstarch) Mix everything together well. Cover and refrigerate for at least 30 minutes.
- 2
Cut 1 onion into wedges and finely chop 2 garlic cloves.
- 3
Mix 1 tsp cornflour with 1 tbsp cold water.
- 4
Heat a splash of oil in a wok or large pan and sear the steaks on high heat for 20 seconds per side. Remove to a plate and wipe the wok or pan clean.
- 5
Heat 1 tbsp oil in a wok or pan and add the garlic and onion, stir fry for 1 minute. Add the sauce and bring to a simmer. Add the cornflour slurry gradually (you may not need it all) to slightly thicken the sauce.
- 6
Add the steaks back in and coat with the sauce and simmer for 2-3 minutes. Serve and enjoy
