Chinese Style Beef (Or Kangaroo) Steak
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 500 g thin rump steak or 500 g kangaroo steaks
- 2 medium onions
- 8 tablespoons vegetable oil
-
Marinade
- 2 tablespoons cornflour
- 2 tablespoons chinese rice wine
- 1 1⁄2 tablespoons dark soya sauce
- 2 garlic cloves, crushed
-
Sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato sauce
- 2 tablespoons ketjap manis
- 4 tablespoons water
- 1 tablespoon lemon juice
directions
- Have steaks sliced 1/2 inch thin.
- Lightly pound both sides of the meat and cut into pieces slightly larger than the size of your hand.
- Place meat in shallow dish for marinating.
- Mix marinade ingredients together and pour over meat ensuring it is well coated.
- Set aside for at least one hour.
- Cut peeled onion into small wedges.
- Combine sauce ingredients in small bowl.
- Heat 3 dessertspoons oil in wok and stir fry onion until transparent, transfer to dish and keep warm.
- Heat remaining oil in wok and place steaks flat on base - do not stir fry but leave until browned and then turn them to brown on other side (1 to 11/2 minutes each side depending on thickness). Avoid crowding the wok - steak can be cooked in batches and kept warm with onions.
- Once all meat has been cooked, drain off excess oil and add back steak pieces with the previously combined sauce ingredients and cook until the sauce thickens slightly.
- Add back onions and stir to combine.
- Serve with braised vegies and boiled rice.
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RECIPE SUBMITTED BY
ballarat
Australia