Best Beef Steak Cantonese Style Recipes

CANTONESE BEEF

Steps:

• Drain oranges, reserving juice; set oranges aside. In a Dutch oven, brown beef and onion in oil; drain. Stir in the water, soy sauce, ginger and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until beef is tender., Add the celery, green pepper and water chestnuts. Cover and cook for 20-30 minutes or until vegetables are tender. Combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice.

EASY CANTONESE BEEF CURRY

Steps:

• Cut the beef across the grain into thin strips, approximately 1 1/2 inches long and 3/4 inch wide. Peel and chop the onion.
• In a small bowl, combine the chicken broth, dark soy sauce, sugar, and salt. Set aside. In another small bowl, combine the cornstarch with water and set aside.
• Preheat the wok on medium-high heat; the wok is ready when a couple of drops of water sizzle are added.
• Pour 1 to 2 tablespoons oil to the wok, drizzling to coat the sides. When the oil is hot, turn the heat down to medium and add the onion. Add the curry powder, brown briefly, then add the water to make a paste.
• Turn the heat back up to medium-high. Push the onion to the sides and add the beef in the middle. Sear for about 30 seconds, then stir-fry until the redness is gone, about 2 minutes. Splash the beef with the rice wine or dry sherry while stir-frying.
• Add the sauce to the wok. Bring to a boil and cook for another 2 to 3 minutes.
• Remove the wok from the heat. Give the cornstarch and water mixture a quick re-stir. Stir the cornstarch and water mixture into the sauce. Return the wok to the burner and continue stirring until the sauce thickens. Serve hot over rice.

SIZZLING CANTON STEAK (CANTON RESTAURANT MIAMI)

Steps:

• 1. To make the sauce: In frying pan add 1 tbsp oil and minced veggies. Saute until browned.
• 2. Add rest of ingredients except corn starch. Simmer for 20 minutes. Thicken with corn starch and adjust salt. The veggies will thin it when poured over so make it thicker than you think necessary. Keep warm.
• 3. Blanch veggies in 3 c water, 1 tsp oil and salt until al dente; drain. Should only take a couple of minutes. Start this when you put the steak on the grill. Drain well.
• 4. Preheat your grill, gas or coals. You want it HOT so you can sear the steak.
• 5. Either place a cast iron skillet on the hot grill, or put in a preheated oven, or preheat on top of the stove at the last minute. You want it screaming hot.
• 6. Put steak on grill to cook. We cook it to about 125 for med rare, it will continue to cook on the skillet.
• 7. When the steak is to your liking, place veggies on the preheated iron skillet, put the steak on top, and pour the sauce over everything.
• 8. IF YOU HAVE LEFTOVERS - this makes heavenly beef lo mein. Slice the steak, cook thin spaghetti, toss it all together and heat through. Yum.

BEEF CHOW FUN

Steps:

• Combine the beef and marinade ingredients and marinate for about 1 hour.
• Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
• Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
• Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
• Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
• Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!