Ingredients
-
500
-
1/4
-
1/4
-
3
-
4
-
1/4
-
1/2
-
1/4
-
1
-
-
-
-
-
-
Directions
Sizzling Steak ( Chinese), Simple and wonderful. Adapted from chinese cooking class cookbook, This was a decent recipe, but I found just a little too sweet for me. Also, I found the sauce too thick and tomatoey – I would make this again, but would reduce the amount of ketchup, reduce the amount of sugar, and add some chicken broth to thin it out. I really liked the onions. Served over rice. used rib eye steak sliced for bulgogi, which made this very fast to cook. I did not marinate, as rib eye is so tender. If you like tomatoey sauces with your meat, you will like this quite well.
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Steps
|
1
Done
|
Peel Onions and Cut Into Wedges. Beat the Thinly Sliced Meat Slightly With a Meat Mallet. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Add 2 Tbsp Oil to the Pan ,Add the Drained Steak and Cook Over High Heat to Dry the Water and Brown the Meat. |
|
5
Done
|
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. |
|
6
Done
|
Spoon the Meat Over the Onions and Serve. |
