Sizzling Steak ( Chinese)

READY IN: 35mins
Recipe by Wild Thyme Flour

Simple and wonderful. Adapted from chinese cooking class cookbook

Top Review by duonyte

This was a decent recipe, but I found just a little too sweet for me. Also, I found the sauce too thick and tomatoey - I would make this again, but would reduce the amount of ketchup, reduce the amount of sugar, and add some chicken broth to thin it out. I really liked the onions. Served over rice. I used rib eye steak sliced for bulgogi, which made this very fast to cook. I did not marinate, as rib eye is so tender. If you like tomatoey sauces with your meat, you will like this quite well.

Ingredients Nutrition


  1. Peel onions and cut into wedges. Beat the thinly sliced meat slightly with a meat mallet.
  2. Mix the water and baking soda, pour over steak and leave to stand 1 hour.This helps to tenderise the meat, But not an essential step.
  3. Heat 2 tbsp oil in a pan or wok . cook onions until nice and caramelised. Remove the onions from pan and arrange on a plate.
  4. Add 2 tbsp oil to the pan ,add the drained steak and cook over high heat to dry the water and brown the meat.
  5. Add the sauces, wine and sugar to the pan with the steak . Return to the boil,reduce heat and simmer for 10-15 minutes or until tender.
  6. Spoon the meat over the onions and serve.

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