Beef Steak Cantonese Style Recipe

Name: Beef Steak Cantonese Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices gingerroot, peeled and finely chopped; 3 stalks spring onions, finely chopped; 1 tablespoon chinese rice wine; 7 tablespoons water; 4 tablespoons soy sauce; 1 lb steak fillet, cut across the grain 1/4 inch thick slices; 1 pint vegetable oil; 1 tablespoon flour; 1 1/2 tablespoons cornstarch; 1/2 teaspoon salt; white pepper; 2 tablespoons ketchup; 2 tablespoons Worcestershire sauce; 4 tablespoons sugar

Servings: persons

2 slices gingerroot, peeled and finely chopped
3 stalks spring onions, finely chopped
1 tablespoon chinese rice wine
7 tablespoons water
4 tablespoons soy sauce
1 lb steak fillet, cut across the grain 1/4 inch thick slices
1 pint vegetable oil
1 tablespoon flour
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
white pepper
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
4 tablespoons sugar

1
Mix together the ginger, half the spring onions, the wine, 3 tablespoons water, soy sauce. Add the beef slices, mix well together and leave to marinate for 15-20 minutes.
2
Heat the oil in a wok to 350 degree.
3
Mix together the plain flour and half the cornstarch.
4
Remove the beef from the marinade, dust with the flour and deep-fry for about 30 seconds. Remove from the oil and drain on paper towels.
5
Pour off most of the oil from the wok, leaving about 1 tablespoon. Reheat the wok, and add salt. Stir-fry for about 1 1/2 minutes then remove and arrange in a ring on a serving dish.
6
Heat another tablespoon of oil in the wok and add the remaining soy sauce, the tomato ketchup, Worcestershire sauce and sugar. Blend the remaining cornstarch with the remaining water and add to the wok to thicken the sauce. Bring to the boil then add the beef slices. Sprinkle with the remaining spring onions and serve.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 slices gingerroot, peeled and finely chopped, 3 stalks spring onions, finely chopped, 1 tablespoon chinese rice wine, 7 tablespoons water, and more.

Yes, Beef Steak Cantonese Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Steak Cantonese Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions