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:
20mins
Serves:
Yields:
Units:

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

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@lindarusiecki
Contributor
@lindarusiecki
Contributor
"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!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Andtototoo
    Very good. I only marinated the steaks about four hours as I didn't want the flavor to be too strong. They were excellent!
    Reply
  2. lindarusiecki
    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!
Advertisement