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.
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
We have all at some time or another over or under cooked a piece of steak. These guidelines will help you get it just right every time.
Cooking the perfect steak can be a challenge, even for chefs. Use a heavy bottomed frying pan or griddle (ridged pan) and cook steaks over a medium high heat rather than a high heat. Remember to rest your steak for 3 to 5 minutes before serving by covering loosely with tinfoil so the meat retains its heat.
These approximate times are total cooking times. Cook your steak for a minute or two longer on the first side before turning.