Chinese Beef Steak

Chinese Beef Steak

Ingredients:

¾ kilo beef tenderloin, cut into 2” pieces

¼ tsp Oriental Five Spice Seasoning

1 Packet Lee Kum Kee Sauce for Oriental Pork Chop

6 tbsp for frying

Marinade:

2 tbsp  Kikkoman soy sauce

½ cup water plus ½ tsp baking soda

½ tsp pepper

2 tbsp cornstarch

2 tbsp oil

1 egg

For Onion:

1 big onion, cut into rings

1 tbsp oil

½ tsp salt

½ tsp sugar

Procedure:

1.       Season the beef with Oriental Five Spice Seasoning and leave for 15 min. Combine the marinade ingredients and pour over beef. Chill for at least one hour.

2.       Heat wok in high heat. Add 1 tbsp oil. When white wisp appear, add onion rings and seasoning. Some people prefer the onion rings crisped while others prefer it caramelized. If you prefer it crisp, season the onions before cooking. Cook a few seconds. Remove and set aside.

3.       Reheat wok. Add 6 tbsp oil. When white wisp appear, pour in the steaks. Cook a few at a time making sure that you do not overcrowd to get the crispness of the beef.  The beef should be brown outside but still undercooked inside since these will be tossed back with the sauce. Place the cooked beef on the wire rack of the wok while you continue to cook the rest of the beef.

4.       When everything is done, wipe the beef with paper towel to remove the oil clinging to it. Set aside.

5.       Remove the oil from the wok and wipe clean with paper towel. Lower heat and pour the packet of Lee Kum Kee Sauce for Oriental Pork Chop. Cook until heated through and put back the steaks. Toss to coat all the beef.

6.       Serve on a platter and top with the onion rings.

Notes:

I normally just buy the tenderloin steaks at Unimart which come in a pack of 5 steaks. I cut eat steak in half and cut the half in the middle which gives me 4 pieces per steak.