I have so many favourite Chinese dishes but Shanghai Steak is definitely at the top end of the list and pairs perfectly with another much loved dish of Egg Fu-Yong and fried rice. What’s even better is that the recipes are straight forward and easy to prepare, which really helps when preparing a variety of dishes at once.
1kg steak thinly sliced
120ml soy sauce
½ cup frozen peas thawed
- Marinate the steak in the cornstarch and soy sauce for 3 hours.
- Bring the sugar, vinegar, water and oil the boil and simmer for 10 minutes.
Add the steak and cook for 5 minutes or until tender.
- Add the peas and stir through and allow to heat through.
Submitted by: Christine de Villiers, Port Elizabeth