Best Sizzling Canton Steak Canton Restaurant Miami Recipes

BEEF STEAK CANTONESE STYLE

Beef Steak Cantonese Style image

Make and share this Beef Steak Cantonese Style recipe from Food.com.

Provided by foodart

Categories Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 slices gingerroot, peeled and finely chopped
3 stalks spring onions, finely chopped
1 tablespoon chinese rice wine
7 tablespoons water
4 tablespoons soy sauce
1 lb steak fillet, cut across the grain 1/4 inch thick slices
1 pint vegetable oil
1 tablespoon flour
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
white pepper
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
4 tablespoons sugar

Steps:

Mix together the ginger, half the spring onions, the wine, 3 tablespoons water, soy sauce. Add the beef slices, mix well together and leave to marinate for 15-20 minutes.
Heat the oil in a wok to 350 degree.
Mix together the plain flour and half the cornstarch.
Remove the beef from the marinade, dust with the flour and deep-fry for about 30 seconds. Remove from the oil and drain on paper towels.
Pour off most of the oil from the wok, leaving about 1 tablespoon. Reheat the wok, and add salt. Stir-fry for about 1 1/2 minutes then remove and arrange in a ring on a serving dish.
Heat another tablespoon of oil in the wok and add the remaining soy sauce, the tomato ketchup, Worcestershire sauce and sugar. Blend the remaining cornstarch with the remaining water and add to the wok to thicken the sauce. Bring to the boil then add the beef slices. Sprinkle with the remaining spring onions and serve.

Nutrition Facts : Calories 2129.8, Fat 218.2, SaturatedFat 28.3, Sodium 2932.5, Carbohydrate 45.1, Fiber 1.1, Sugar 31.4, Protein 5

CANTONESE BEEF

Cantonese Beef image

"This dish is always a big hit," notes Michelle Harvey from her home in Noblesville, Indiana. "I often cook it in the oven instead of on the stovetop," she explains, "so it's easy to walk away and get other things done while it's cooking.

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 can (11 ounces) mandarin oranges
2 pounds beef stew meat, cut into 1-inch cubes
1 small onion, sliced
1 tablespoon canola oil
1-1/2 cups water
1/3 cup reduced-sodium soy sauce
1/2 teaspoon ground ginger
4 celery ribs, sliced
1 small green pepper, julienned
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice

Steps:

Drain oranges, reserving juice; set oranges aside. In a Dutch oven, brown beef and onion in oil; drain. Stir in the water, soy sauce, ginger and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until beef is tender., Add the celery, green pepper and water chestnuts. Cover and cook for 20-30 minutes or until vegetables are tender. Combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice.

Nutrition Facts : Calories 233 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

SIZZLING CANTON STEAK (CANTON RESTAURANT MIAMI)

Sizzling Canton Steak (Canton Restaurant Miami) image

Oh my, this sauce is amazing! It will make any meat or vegetable taste delicious. The flavors work so well together, I'm not sure which was my favorite. Sweet, salty and tangy, I want to keep a bottle prepared in my fridge. Don't let the list of ingredients scare you... it's very easy to prepare. When presented, this is a very...

Provided by Pamela Rappaport

Categories Beef

Time 1h

Number Of Ingredients 20

Ingredients

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.