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.
Surprise, surprise, this is ANOTHER favourite from childhood. My mom makes the best Chinese dinners with sweet & sour pork or chicken, Shanghai steak, fried rice, and egg foo-yong. I do try and replicate her magnificence when we have Chinese dinner evenings but we all know, Mom’s is the best!
2 small baby cabbages sliced
1 medium onion peeled and sliced
1 carrot scraped and julienned
Handful frozen green beans
Salt and pepper to taste
1ml soya sauce
Place the cabbages, onion, carrot and beans in pot.
Add water to the pot and bring to the boil and simmer for 5 minutes and drain. The vegetables must be al-dente.
Whisk the eggs and add the salt, pepper, sugar and soya sauce.
Add the vegetables to the egg mixture and fry in an oiled pan over a medium heat.
Divide and turn the segments of the egg mixture and fry until cooked through.