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Sweet and Sour Flank Steak Cantonese 中式牛柳

Recipe

Ingredients

Video

Ingredients:

For beef

• 1 piece flank steak, about 2 lb (1 kg);
  
• 2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz, (125 -150 gm), peeled, grated and squeezed for juice);
• 1/2 large onion,
• 1 cup pineapple chunks;
• 1 large red sweet pepper;
• 1/2 large red/yellow onion, cut into 1/2 cubes;
  
• 2 tablespoons flour;
• 1 cup (240 ml) safflower oil or canola oil;
• Sea salt.
  

For sauce

• 1 tablespoon safflower oil or canola oil;
  
• 1 tablespoon worcestershire sauce;
  
• 2 tablespoons tomato ketchup.

Recipe:

Serving for 4

For beef

1. Clean the flank steak, pat dry;
   
2. Slice the flank steak to 2” wide and 3/8” thick;
   
3. Marinate the flank steak with ginger juice and salt at least 1 hour before cooking;
   
4. Cover the flank steak with flour;
   
5. Add 1 cup of safflower oil or canola oil to a medium size sauce pan over medium high heat;
   
6. Place the flank steak in oil when oil starts to bubble (add 3 to 4 pieces at one time), cook each side for 2 minutes or until golden brown;
   
7. Take out the flank steak, lay them on paper towel to get rid of excess oil.

For sauce

1. Add safflower oil or canola oil (you can use oil from cooking the flank steak) to a medium size sauté pan over medium high heat;
   
2. Add onion cubes sauté until golden, not brown;
   
3. Add red pepper;
4. Add pineapple chucks, cook together for 1 minute;
   
5. Add ketchup/worcestershire sauce mixture;
   
6. Heat until sauce comes to a boil and thickens;
   
7. Add the flank steak, plate and serve hot.

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