Cantonese Style Beef Steak

This Cantonese style beef steak recipe by food blogger May Cee is wonderful for the whole year round. Made with a Cantonese style sauce, these steaks rest steamed rice and green veg for an authentic style Cantonese dish.

Cantonese Style Beef Steak
  • 600 g of Irish Beef Steak
  • 2 tbs Shaoxing rice wine or dry sherry
  • 1 tbs of light soy sauce
  • 1 tsp of white pepper
  • 1 tbs of corn flour
  • 2 tbs of cold pressed rapeseed oil
  • 3 cloves garlic, finely chopped
  • 1 white onion, sliced into thick wedges, about 1cm
  • 1 tsp corn mixed in 2 tbs cold water
  • Sea salt for seasoning
  • 1 bunch of bokchoy or Asian greens of your choice, halved lengthwise and blanched just before serving
  • 1 spring onion, julienned for garnish
    * If using a fillet of beef, it will make it easier to slice is you put the beef in the freezer for about 30 minutes. Don’t let it freeze.

For the sauce:

  • 6 tbs of tomato ketchup
  • 2 tbs HP Sauce
  • 1 tbs of worcestershire sauce
  • 1 tsp sesame oil
  • 2 tbs of sugar
  • 1/2 cup of stock
  • dash of white pepper
  • 600 g of Irish Beef Steak
  • 2 tbs Shaoxing rice wine or dry sherry
  • 1 tbs of light soy sauce
  • 1 tsp of white pepper
  • 1 tbs of corn flour
  • 2 tbs of cold pressed rapeseed oil
  • 3 cloves garlic, finely chopped
  • 1 white onion, sliced into thick wedges, about 1cm
  • 1 tsp corn mixed in 2 tbs cold water
  • Sea salt for seasoning
  • 1 bunch of bokchoy or Asian greens of your choice, halved lengthwise and blanched just before serving
  • 1 spring onion, julienned for garnish
    * If using a fillet of beef, it will make it easier to slice is you put the beef in the freezer for about 30 minutes. Don’t let it freeze.

For the sauce:

  • 6 tbs of tomato ketchup
  • 2 tbs HP Sauce
  • 1 tbs of worcestershire sauce
  • 1 tsp sesame oil
  • 2 tbs of sugar
  • 1/2 cup of stock
  • dash of white pepper

Step 1

Slice the fillet of beef or your choice of steak into palm sized pieces.
Tenderise each piece with a meat tenderiser or use the back of a kitchen knife or cleaver. This will make your steak very tender to eat.

Step 2

Marinate beef with the soy sauce, Shaoxing rice wine, white pepper and corn flour. Cling film your bowl and put it in the fridge for at least 30 minutes.

Step 3

Place all the sauce ingredients in a bowl and set aside.

Step 4

Pan fry beef in a hot well seasoned wok (or large non stick pan) in a little oil for 20 seconds on each side and set aside.

Step 5

In a hot wok, add a tablespoon of oil and saute garlic and onion for a minute.

Step 6

Add the sauce mixture to the pan and cook for a minute.

Step 7

Add in the corn flour solution to thicken the sauce. You want a sauce that coats the back of a spoon.

Step 8

Return beef to the wok and lower the heat. Stir in the beef to ensure that each piece is evenly coated.

Step 9

Serve hot with some steamed rice and some green vegetables on the side.

Step 1

Slice the fillet of beef or your choice of steak into palm sized pieces.
Tenderise each piece with a meat tenderiser or use the back of a kitchen knife or cleaver. This will make your steak very tender to eat.

Step 2

Marinate beef with the soy sauce, Shaoxing rice wine, white pepper and corn flour. Cling film your bowl and put it in the fridge for at least 30 minutes.

Step 3

Place all the sauce ingredients in a bowl and set aside.

Step 4

Pan fry beef in a hot well seasoned wok (or large non stick pan) in a little oil for 20 seconds on each side and set aside.

Step 5

In a hot wok, add a tablespoon of oil and saute garlic and onion for a minute.

Step 6

Add the sauce mixture to the pan and cook for a minute.

Step 7

Add in the corn flour solution to thicken the sauce. You want a sauce that coats the back of a spoon.

Step 8

Return beef to the wok and lower the heat. Stir in the beef to ensure that each piece is evenly coated.

Step 9

Serve hot with some steamed rice and some green vegetables on the side.