SIZZLING CANTON STEAK (CANTON RESTAURANT MIAMI)

Sizzling Canton Steak (Canton Restaurant Miami) image

Provided by Pamela Rappaport

Categories Beef

Time 1h

Number Of Ingredients 20

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1 1/2 to 2 lb steak; you need a nice thick cut, I use NY strip about 2 to 2 1/2 inch thick, a thick porterhouse or t-bone works too
COOKING SAUCE
2 Tbsp each bell pepper, carrot, onion, celery, finely minced
1 clove garlic, minced
2 tsp fresh ground black pepper
3 Tbsp soy sauce
3 Tbsp cooking sherry, don't get fancy here, use the inexpensive stuff from the grocery
3 Tbsp Worcestershire sauce
2 Tbsp ketsup
2 Tbsp oyster sauce
2 Tbsp sugar
2 Tbsp lemon juice
1 1/2 c no salt beef stock (I use the box stuff)
2 tsp corn starch dissolved in 2 tbsp water
VEGETABLES
1/2 c thin sliced onion
1 c celery sliced on an angle
1/2 c sliced green bell pepper
1 whole napa cabbage, very roughly chopped, I slice through it 4 or 5 times and that's it
1 c snow peas

Steps:

1. To make the sauce: In frying pan add 1 tbsp oil and minced veggies. Saute until browned.
2. Add rest of ingredients except corn starch. Simmer for 20 minutes. Thicken with corn starch and adjust salt. The veggies will thin it when poured over so make it thicker than you think necessary. Keep warm.
3. Blanch veggies in 3 c water, 1 tsp oil and salt until al dente; drain. Should only take a couple of minutes. Start this when you put the steak on the grill. Drain well.
4. Preheat your grill, gas or coals. You want it HOT so you can sear the steak.
5. Either place a cast iron skillet on the hot grill, or put in a preheated oven, or preheat on top of the stove at the last minute. You want it screaming hot.
6. Put steak on grill to cook. We cook it to about 125 for med rare, it will continue to cook on the skillet.
7. When the steak is to your liking, place veggies on the preheated iron skillet, put the steak on top, and pour the sauce over everything.
8. IF YOU HAVE LEFTOVERS - this makes heavenly beef lo mein. Slice the steak, cook thin spaghetti, toss it all together and heat through. Yum.