MOUTHWATERING ASIAN STEAK
My mother, who is Chinese, always made this for special occasions. I requested it every birthday since I was about six. I've never tasted anything better in my entire life! It's simply delicious. Whenever I've made 20 oz T-bone steaks this way, people pick the bones completely clean. The recipe here is for making the steaks in a frying pan, but they taste even better when cooked on the grill. Major yum! While this recipe calls for T-bones, I've used the marinade for all cuts of steak. It makes cheap sizzlers taste like something you'd get in a gourmet restaurant, and more expensive cuts taste out of this world!
Provided by lindarusiecki
Categories Steak
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a gallon sized zip-lock bag. Put steaks in the bag and marinate overnight.
- Place two of the steaks in a large non-stick or cast-iron pan, over medium heat.
- Cook for about five minutes on one side, or to desired doneness.
- Flip the steaks and allow the other side to cook.
- Brush the "done" side of the steaks with the leftover marinade as the second side cooks.
- If juices start to form at the bottom of the pan as they cook, be sure to pour them off. This ensures that the steaks will brown nicely.
- Cut the steaks with a steak knife to check for desired doneness. If the inside looks too pink or red, flip the steaks once more and cook a few more minutes.
- Repeat process with other two steaks.
- The steaks should be very dark brown in appearance and look glazed when they're done. Serve with rice or pan-friend noodles.
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