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5 from 3 votes

Cantonese Style Beef Fillet​

A delicious way to cook steak, Chinese Style. Made with a tangy sweet and sour sauce. Serve this dish as part of a Chinese meal with some other dishes on the side, it makes a very elegant dinner party

CourseMain
CuisineChinese
Keywordeasy recipe

Prep Time30minutes minutes
Cook Time10minutes minutes
Total Time40minutes minutes

Servings4 people as part of a Chinese meal

Ingredients​

• 600 g of Irish Beef Steak
• 2 tbs Shaoxing rice wine or dry sherry
• 1 tbs of light soy sauce
• 1 tsp of white pepper
• 1 tbs of corn flour
• 2 tbs of cold pressed rapeseed oil
• 3 cloves garlic finely chopped
• 1 white onion sliced into thick wedges, about 1cm
• 1 tsp corn mixed in 2 tbs cold water
• Sea salt for seasoning
• 1 handful of Bok Choy or Asian greens of your choice halved lengthwise and blanched just before serving
• 1 spring onion julienned for garnish
• * If using a fillet of beef it will make it easier to slice is you put the beef in the freezer for about 30 minutes. Don't let it freeze.

For the sauce;​

• 6 tbs of tomato ketchup
• 2 tbs HP Sauce
• 1 tbs of worcestershire sauce
• 1 tsp sesame oil
• 2 tbs of sugar
• 1/2 cup of stock or about 100ml (we don't want it too runny, unless you like lots of sauce.) You can use any stock cube, stock pot or bouillon. I prefer chicken stock to beef stock as it adds a savoury note and not overwhelm with beef flavours.
• some white pepper

Instructions​

• Slice the fillet of beef or your choice of steak into palm sized pieces. Tenderise each piece with a meat tenderiser or use the back of a kitchen knife or cleaver. This will make your steak very tender.
  
  
• Marinate beef with the soy sauce, Shaoxing rice wine, white pepper and corn flour. Cling film your bowl and put it in the fridge for at least 30 minutes.
• Place all the sauce ingredients in a bowl and set aside.
• Pan fry beef in a hot well-seasoned wok (or large non stick pan) in a little oil for 20 seconds on each side and set aside.
  
  
• In a hot wok, add a tablespoon of oil and saute garlic and onion for a minute.
• Add the sauce mixture to the pan and cook for a minute.
• Add in the corn flour solution to thicken the sauce. You want a sauce that coats the back of a spoon.
  
  
• Return beef to the wok and lower the heat. Stir in the beef to ensure that each piece is evenly coated.
• Serve hot with some steamed rice and some green vegetables on the side.