Chinese beef steak

The Muddled Pantry
4 servings Prep: 10 mins, Cooking: 15 mins
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Craving some good steak? you should try this!

By Food24 April 20 2016
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Ingredients (18)

4 steak — minute steak
1/2 tsp sugar
1/2 tsp salt
1 tsp Bicarbonate of soda
2 tsp soy sauce — light
2 Tbs cornflour — maizena
1 eggs
4 Tbs water
1 Tbs Worcestershire sauce
2 Tbs vegetable oil
1/2 cup water
1/4 tsp salt
3 tsp white sugar
1 Tbs Worcestershire sauce
1 Tbs tomato sauce
1 tsp sesame oil
1/4 tsp white pepper
freshly ground black pepper
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Lightly pound the steak with a meat mallet to tenderise.

In a bowl combine the salt, sugar, bicarbonate of soda, corn flour, soya sauce and egg.

Add the meat to the bowl and massage the batter into the meat for a couple of minutes. As you knead the meat, gradually add the water. Finally add the Worcestershire Sauce and vegetable oil. Give everything a final mix and then cover the bowl with cling-wrap. Leave to marinate for at least 3 hours, but the longer the better.

When you are ready to cook, combine all the sauce ingredients in a bowl and set aside.

In a large wok or frying pan, heat a couple of tablespoons of oil to just smoking.

Add the steak and fry for a minute per side. Remove the cooked steak and set aside.

Pour the sauce into the hot pan/wok and bring to a vigorous boil. Cook for about 3 minutes (don’t reduce the sauce too much at this stage).

Return the steak to the pan/wok. Toss to combine, making sure that the all the meat is covered in the sauce. Continue to cook until the sauce becomes glossy – this should take no more than a minute.

Serve immediately.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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