Mouthwatering Asian Steak

Recipe by Chef #1276163
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
YIELD: 4 steaks
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 2
    tablespoons cooking sherry
  • 1
    teaspoon of fresh minced garlic
  • Meat
  • 4
    beef t-bone steaks, with the fat trimmed off
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DIRECTIONS

  • Mix all ingredients in a gallon sized zip-lock bag. Put steaks in the bag and marinate overnight.
  • Place two of the steaks in a large non-stick or cast-iron pan, over medium heat.
  • Cook for about five minutes on one side, or to desired doneness.
  • Flip the steaks and allow the other side to cook.
  • Brush the "done" side of the steaks with the leftover marinade as the second side cooks.
  • 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.
  • 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.
  • Repeat process with other two steaks.
  • The steaks should be very dark brown in appearance and look glazed when they're done. Serve with rice or pan-friend noodles.
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