Recipe by Crabzilla
This recipe comes from a cookbook called "Houston's Cooking" by Ann Criswell. Empress Of China was a restaurant here in Houston that has long closed down, however, the owner, Scot Chen, was kind enough to give me this cookbook as a gift. His restaurant is featured in the book and this was one of my favorite dishes he prepared for me.
Top Review by Loudor
I don't know why the restaurant closed. This was perfect. The sauce was excellent. The only thing I changed was the cooking time. I just about had to triple The cooking time in the oven. My guest couldnt stop saying how good it was. This is obviously a keeper. I have trouble finding good beef here, and Im a bit hesitant to try new things with my beef when I find some that is good quality and not like shoe leather. Thank you Crabzilla.
- 2 (10 ounce) prime filet of beef
- 4 tablespoons oyster sauce (Lee Kum Kee, old vintage) or 4 tablespoons soy sauce, can be substituted
- 2 teaspoons finely chopped garlic
- fresh ground black pepper, to taste
- 2 teaspoons fresh lemon juice
- 1 teaspoon sugar
- 2 teaspoons olive oil
- 2 teaspoons sesame oil
- 10 green beans (blanched) or 10 sugar snap peas (blanched)
Directions See How It's Made
- Preheat oven to 400°F.
- Put steaks on a pan and cook in oven for about 7 minutes (you know your oven, might take a little longer) for medium rare.
- Mix oyster sauce, garlic, pepper lemon juice, sugar, and sesame oil.
- Heat in saucepan, mix well, and set aside.
- Preheat non-stick skillet, add olive oil and heat.
- Place filets in skillet and brown on both sides for 15 seconds each side.
- Pour reserved sauce mixture over filet to glaze.
- Remove filets to plate and garnish with beans.