Chan's Favourite Beef Steak

By Adapted by The Canadian Living Test Kitchen

78 people added this to their Recipe Box

This recipe makes 4 servings

More great recipes from this menu:

Given the physical demands and time constraints of her profession, Chan favours nutritious, protein-rich foods that can be prepared simply. Far from the stereotype of the underfed ballerina (in fact, The National Ballet of Canada has been a leader in educating dancers about the importance of healthful eating), Chan loves meat and describes herself as a big eater. "I never get tired of the taste," says Chan of this beef steak, which makes its way onto her dinner table at least once a week when she's not on tour. The recipe was handed down from her grandmother, who lived with the family in Vancouver. Serve this stir-fried steak with steamed rice and stir-fried Chinese broccoli for a full, nutritous meal.

Ingredients

1-1/2 1-1/2lb lbbeef tenderloin premium oven roastbeef tenderloin premium oven roasts
3 tbsp vegetabIe oil 3 3tbsp tbspvegetabIe oil
Marinade
3 3green oniongreen onions, cut in 2 inch (5 cm) pieces
4 thin slices gingerroot 4 4thin slices gingerroot
1 tbsp white wine 1 1tbsp tbspwhite wine
2 tbsp all purpose flour 2 2tbsp tbspall purpose flour
2 tbsp cornstarch 2 2tbsp tbspcornstarch
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1-1/2 tsp pepper 1-1/2 1-1/2tsp tsppepper
Seasoning Sauce
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
2 tbsp ketchup 2 2tbsp tbspketchup
2 tbsp Worcestershire sauce 2 2tbsp tbspWorcestershire sauce
2 tsp cornstarch 2 2tsp tspcornstarch

Preparation

Slice beef across the grain into 1/4-inch (5 mm) thick slices; pound each to flatten slightly. Set aside.

Marinade: With back of knife, crush onions and ginger; place in large bowl. Stir in wine and 1/2 cup (125 mL) water; let stand for 10 minutes. With slotted spoon, discard onions and ginger. Stir in flour, cornstarch, soy sauce and pepper; add beef, stirring to coat. Cover and refrigerate for 2 hours.

Seasoning sauce: In bowl, whisk together sugar, soy sauce, ketchup, Worcestershire sauce, cornstarch and 1 cup (250 mL) water; set aside.

In skillet or wok, heat 1 tbsp (15 mL) of the oil; discarding marinade, stir-fry beef, in batches and adding more oil as necessary, until browned yet red in centre, about 1 minute. Remove beef and set aside.

Discard any oil in pan. Add seasoning sauce and bring to boil; return beef to pan.