Pan-Fried Steak
Pan-fried steak is a Beijing-style dish. Small cuts of beef are pounded thin, marinated, coated in batter, and pan-fried until cooked through. It is typically served with spicy soy sauce, tomato ketchup, and vegetables.
Ingredients
Steak (cut into small pieces and pounded thin)
as needed
Onion juice (for marinade)
as needed
Yellow wine / Shaoxing wine (for marinade)
as needed
Eggs (beaten into egg batter)
as needed
Spicy soy sauce (for cooking)
as needed
Tomato ketchup (for cooking)
as needed
Cucumber slices (garnish)
as needed
Potato strips (garnish)
as needed
Lettuce (garnish)
as needed
Tomato slices (garnish)
as needed
Instructions
1
Preparation and Marinating
Cut the steak into small pieces weighing 10g each, pound each piece into a round thin slice about 1.5 inches in diameter with a knife, then give it a few chops and trim the edges to make it round. Dip each steak piece in a marinade made from onion juice and yellow wine, let it marinate for five minutes, then coat it with the beaten egg batter.
2
Pan-Frying and Plating
Heat oil in a pan and fry both sides until golden brown, add spicy soy sauce and tomato ketchup, toss a few times, then transfer to a serving plate. Garnish with cucumber slices, potato strips, or lettuce and tomato slices, and serve.
