Chinese Sizzling Steak



In the little city where we live we have six Chinese restaurants and yet when we want Sizzling Steak we have to travel 45 minutes out of our way to order it.  We won't have to do that again, I am pleased to say.  This recipe tastes virtually identical to the restaurant version that we enjoy. Tender slices of beef with golden onions and a sweet-spicy cause to crown it.  Oh so good!  Ole Sweetie-Pi couldn't stop eating it and put dibs on the leftovers.

A couple of  caveats:  there is some advance preparation time that needs to be factored in, and recipe uses  several different pans to cook in. 

Chinese Sizzling Steak
(The Recipelink.com) 

1 pound steak, cut into thin strips
1/4 cup water
1/4 teaspoon baking soda

3 onions, peeled and cut into wedges
4 tablespoons oil, divided

1/4 cup Worcestershire sauce
1/2 cup tomato sauce
1/2 cup sugar

1 tablespoon white wine

Slice the meat thinly (slices easiest when slightly frozen) and flatten with a meat mallet. Put into a large bowl.  Combine water and baking and pour over steak.  Let marinate one hour to tenderize the meat.  Drain the meat.

Heat one tablespoon of oil in a wok or pan, add steak, and toss steak over very high heat to evaporate the water and then remove steak from pan. Set aside.  Drain oil from pan and put pan back on flame and add two tablespoons oil.  Add back the steak and cook until well browned.  Once again remove steak from pan and set aside.

Put a cast iron steak plate or a cast iron pan in a very hot (375*F) oven for about ten minutes or until it's very hot.

Heat remaining tablespoon of oil in the wok and add the onion wedges.  Saute until golden brown and crispy and then remove from the pan, keeping warm.

Return steak to pan and toss one minute.  Add Worcestershire and tomato sauces and sugar, stirring until sauce boils, reduce heat and simmer two minutes. 

Carefully remove hot cast iron pan from oven and place on wooden base or trivet.  Arrange onions on steak plate.  Spoon meat and sauce over onions.  Pour wine over the steak plate to give it that characteristic sizzle.