Recipes‎ > ‎Meat Dishes‎ > ‎

Sizzling Steak

From the Chinese and Asian Kitchen Bible

  • 2 rump or sirloin steaks, ~1lb total weight
  • 1-2 T vegetable oil
  • Shredded spring onion, to garnish
Marinade and Sauce
  • 1 T brandy
  • 1 T rich brown sauce
  • 2 T groundnut oil or sunflower oil
  • several drops sesame oil
  • 2 garlic cloves, halves or crushed
  • 2/3 cup beef stock
  • 2 T tomato ketchup
  • 1 T oyster sauce
  • 1 T Worcestershire sauce
  • salt and sugar
  1. Put the steaks side by side in a bowl. Mix the brandy, brown sauce, sunflower/groundnut oil, sesame oil, and garlic in a jug and poir over steaks. Cover loosely with clear film and leave for 1 hour, turning once. Drain well, reserve marinade.
  2. Heat the oil in a heavy, ridged frying pan and fry the steaks for 3-5 minutes on each side, depending on how well-done you want them. Transfer to a plate and keep warm while preparing the sauce: this allows the meat to relax, making it more tender.
  3. Pour the marinade into the frying pan, if liked, discarding any large pieces of garlic.
  4. Stir in the beef stock, ketchup, oyster sauce, and Worcestershire sauce, with salt and sugar to taste. Bring to the boil, boil rapidly to reduce by half, then taste again for seasoning.
  5. Serve each cooked steak on a very hot plate, pouring the sauce over each portion just before serving. Garnish with the shredded spring onion.
If you don't have a ridged frying pan, simply use a large, heavy-based frying pan instead.