Beef Steak Chinese Style

Name: Beef Steak Chinese Style (Chung shih niu p’ai)
Cuisine: Chinese
Ingredients: ½ teaspoon salt; 1 tablespoon sugar; 1 tablespoon wine; 1 tablespoon worcestershire; 2 tablespoons tomato catsup; 3 tablespoons oil; ½ teaspoon baking soda; 1 teaspoon meat tenderizer; ½ cup cold water; 3 tablespoons cornstarch; 2 tablespoons soy sauce (to marinate beef); 2 tablespoons soy sauce (to marinate beef); 3 cups oil; ½ tablespoon cornstarch paste; 5 tablespoons cold water; 1 teaspoons salt; 1-¼ pounds beef tenderloin; 1 pound Taiwanese bok choy

Chung shih niu p’ai

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds beef tenderloin
1 pound Taiwanese bok choy
1

Asia
Taiwan
Fukien
Kwangtung
Main course

Method

Cut beef against the grain into ½” thick, 2-½” square pieces. Place the beef in the marinating sauce. Turn the pieces so that every piece is thoroughly soaked with the sauce. Add cooking oil. Turn occasionally. Marinate for at least 4 hours.
Heat the oil. Deep fry the steaks until done, turn once. Take the steaks out. Drain the oil.
Heat 2 tablespoons