Cantonese Beefsteak

Name: Cantonese Beefsteak
Yield: Serves 4
Cuisine: China
Ingredients: 600 g/1 lb 5 oz sirloin or rump/round steak; 15 ml/1 tbsp cornflour/cornstarch; 2.5 ml/½ tsp sugar; 15 ml/1 tbsp grated root ginger; 45 ml/3 tbsp oil; 30 ml/2 tbsp oyster sauce; 15 ml/1 tbsp Worcestershire sauce; 30 ml/2 tbsp Chinese Mui Kwai Lo wine or sweet sherry; lettuce leaves, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This is a typical Hong Kong restaurant dish, which echoes Western-style steak but which is cooked by the traditional Cantonese stir-fried method. The unusual ingredient here is Worcestershire sauce, very likely a British colonial touch. This imparts a subtle vinegar and pepper flavour to the dish.

Ingredients

600 g/1 lb 5 oz sirloin or rump/round steak<

Asia
China
Cantonese
Guangzhou
Main course

Method

Slice the steak thinly into medallions. Put the cornflour in a bowl or strong plastic bag. Add the steak and toss to coat.
In a small bowl, mix the wine or sherry, Worcestershire sauce and oyster sauce. Stir, then set aside.
Heat the oil in a wok or frying pan. Add the grated ginger and fry for 30 seconds. Add the beef. Stir-fry over high heat for 1 m