SHANGHAI STEAK RECIPE RECIPES

Steps:

• Brown beef in hot oil in a skillet for about 5 minutes.
• Add water chestnuts, capsicum, scallions, salt and pepper.
• Cook 2 minutes longer.
• Mix broth, water, soy sauce and cornstarch; stir into beef mixture.
• Cook and stir until mixture thickens and comes to a full boil.
• Stir in rice.
• Continue cooking the dish until the rice is soft.
• Remove from heat.
• Let the dish stand 5 minutes.
• Serve with parsley as a garnish.

Steps:

• Lightly pound the steak with a meat mallet to tenderise.In a bowl combine the salt, sugar, bicarbonate of soda, corn flour, soya sauce and egg.Add the meat to the bowl and massage the batter into the meat for a couple of minutes. As you knead the meat, gradually add the water. Finally add the Worcestershire Sauce and vegetable oil. Give everything a final mix and then cover the bowl with cling-wrap. Leave to marinate for at least 3 hours, but the longer the better.When you are ready to cook, combine all the sauce ingredients in a bowl and set aside.In a large wok or frying pan, heat a couple of tablespoons of oil to just smoking.Add the steak and fry for a minute per side. Remove the cooked steak and set aside.Pour the sauce into the hot pan/wok and bring to a vigorous boil. Cook for about 3 minutes (don’t reduce the sauce too much at this stage).Return the steak to the pan/wok. Toss to combine, making sure that the all the meat is covered in the sauce. Continue to cook until the sauce becomes glossy – this should take no more than a minute.Serve immediately.Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.