Mouthwatering Asian Steak

My mother, who is Chinese, always made this for special occasions. I requested it every birthday since I was about six. I've never tasted anything better in my entire life! It's simply delicious. Whenever I've made 20 oz T-bone steaks this way, people pick the bones completely clean. The recipe here is for making the steaks in a frying pan, but they taste even better when cooked on the grill. Major yum! While this recipe calls for T-bones, I've used the marinade for all cuts of steak. It makes cheap sizzlers taste like something you'd get in a gourmet restaurant, and more expensive cuts taste out of this world!

• Ready In: 20 mins
• Serves: 4
• Yields: 4 steaks

Ingredients

• Marinade

• 6  tablespoons dark soy sauce
• 6  tablespoons oyster sauce (I buy this in bulk at Oriental Markets. Lee Kum Chee is the best brand)
• 3  tablespoons  teriyaki sauce
• 2  tablespoons  sesame oil
• 2  tablespoons  pancake syrup (while it may seem bizarre, this is the most important ingredient. The sugar helps the sauce to caram)
• 2  tablespoons Worcestershire sauce
• 2  tablespoons cooking sherry
• 1  teaspoon  of fresh minced garlic

• Meat

• 4  beef t-bone steaks, with the fat trimmed off

Directions

1. Mix all ingredients in a gallon sized zip-lock bag. Put steaks in the bag and marinate overnight.
2. Place two of the steaks in a large non-stick or cast-iron pan, over medium heat.
3. Cook for about five minutes on one side, or to desired doneness.
4. Flip the steaks and allow the other side to cook.
5. Brush the "done" side of the steaks with the leftover marinade as the second side cooks.
6. If juices start to form at the bottom of the pan as they cook, be sure to pour them off. This ensures that the steaks will brown nicely.
7. Cut the steaks with a steak knife to check for desired doneness. If the inside looks too pink or red, flip the steaks once more and cook a few more minutes.
8. Repeat process with other two steaks.
9. The steaks should be very dark brown in appearance and look glazed when they're done. Serve with rice or pan-friend noodles.