My parents bought me Jim Lee's Chinese cookbook for my 20th birthday in 1981, and I have made many of Jim Lee's recipes. Unfortunately, I have misplaced the book which is why I'm looking at this online version. This is an excellent recipe and the use of good quality steak makes it even better. I have freaked out my friends by showing them a beautiful ribeye or porterhouse steak and telling them I was going to cut it up for a Chinese recipe, but everyone raves about this dish and it's a wonderful departure from a plain old grilled steak. There are two critical omissions in this online recipe: (1) the steak should NOT be cut into thin strip, but instead into 1/4-inch thick strips - this allows one to control the degree of doneness and can yield medium or even medium-rare steak in the wok if cooked carefully; (2) the tablespoon of oil that is used in the marinade should be toasted sesame oil. The extra salt is not needed.
This is a very tasty recipe. I didn't add the extra salt and was very glad that I omitted it as it seemed quite salty anyway. Maybe this was the brand of soy that I used? I took Stardustannies advise and used 500 grams of steak plus a can of baby corn and a red and green chopped up pepper(capsicum). Thank you echo echo for posting another yummy recipe that I will use often.
This was a great stir fry. I reduced the meat to 500g (1lb) and added carrot, onion, and red capsicum to make it a one wok meal. I also added 1 tsp of bicarb soda to the marinade as this helps tenderise the meat.
Thank You eebrag for posting this wonderful recipe. I made this as you wrote it but couldn't help adding about a cup of sliced crimini mushrooms and we loved the amount of sauce, which was so good over the steamed rice. I know you stated that it serves 6, and that's probably as part of a Chinese banquet meal (with lots of other dishes)....my husband and I wiped out the entire dish on our own. The husband LOVED it and his dinner inspired him to do the laundry :) Thanks again for this wonderful recipe, it's going into my 'Best of the Best'.