Recipe(tried): Chinese Sizzling Steak

Chinese Sizzling Steak

Recipe from Malabar, Sydney. Home of The Golden Lily restaurant, rapidly acquiring a reputation for some of the best Chinese food in town.

1 lb. (500 g) fillet steak
1/4 cup water
1/4 teaspoon baking soda (bicarbonate of soda)
3 onions
4 tablespoons oil
1/4 cup worcestershire sauce
1/2 cup tomato sauce
1/2 cup sugar
1 tablespoon white wine

Slice meat thinly, flatten each piece with meat mallet, put into bowl. Peel onions, cut into wedges. Combine water and baking soda, pour over steak, leave to stand one hour; drain well. This helps to tenderize the meat.

Heat one tablespoon oil in pan or wok, add steak, toss one to two minutes over very high heat to evaporate water; drain. Pour off oil from pan. Heat two tablespoons oil in pan, return steak to pan, cook until well browned over high heat. Remove meat from pan.

Put cast iron steak plate or use cast iron pan if you don't have plate in very hot oven for approximately 10 minutes or until plate is very hot.

Heat remaining tablespoon of oil in pan or wok, add peeled and quartered onions, saute quickly until golden brown and still crisp. Remove from pan, keep warm.

Return steak to pan or wok, toss one minute. Add combined worcestershire and tomato sauces and sugar, stir until sauce boils, reduce heat, simmer two minutes. Remove steak plate from oven with handle, place on wooden base; arrange onions on steak plate. Spoon meat and sauce over onions. Pour wine over the steak plate immediately to give the characteristic "sizzle."