Chinese food is much loved in our home – sadly I don’t make it all that often, there’s quite a bit of prep work but is well worth the effort. Our Chinese evenings usually consist of Shanghai Steak, Egg Foo-Yong, Sweet and Sour Pork or Chicken and fried rice (sometimes just plain rice).
A while ago a lady sent me her recipe for Shanghai Steak and I promised I would try her version when next I make it – it’s only been 2 months! Antoinette, thank you for your lovely recipe. I hope you don’t mind that I added peas in at the end and upped the soy sauce just a bit.
This recipe comes together in just a few minutes – as you well know, thats just my kind of recipe and besides the marinating time, cooks in just 3 minutes.
Antoinette’s recipe slightly amended
40ml soy sauce
25ml corn starch
15ml brown sugar
1 onion sliced
500g steak thinly sliced
oil for frying
¼ cup frozen baby peas
- Mix the soy, corn starch and sugar together in a bowl.
- Stir in the onion and steak and marinate for 2 hours.
- Stir fry the steak over a high heat in a little oil for 2 minutes.
- Stir through the peas and cook for 1 minute.