You just can’t beat a good steak.
1 and 1/2 pounds sandwich steak, cut into thin slices
1 teaspoon baking soda
4 tablespoons cornstarch, mixed with 1/2 cup cold water
3 tablespoons oil
1/4 cup teriyaki sauce
1 teaspoon minced garlic
3 tablespoons sherry
1 tablespoon sesame oil
1 tablespoon honey
4 scallions, diced
Prepare the Steak
Combine sandwich steak slices with the baking soda and let sit for 30 minutes.
Rinse off the meat and dry it well. Place into the cornstarch water mixture (it should be thick-glue like consistency).
Heat oil in a nonstick pan. Add meat, a few pieces at a time, making sure not to crowd the pan. Fry for one minute per side. Remove meat from pan and continue to fry in batches until all meat is cooked. Place meat on serving platter.
Place all the sauce ingredients in a saucepan and bring to a boil. Remove from heat and pour the sauce over meat. Topped with scallions.
What goes better with Chinese food than rice? You can prepare fresh white rice to serve with the steak, but I like to make a mock fried rice instead!
Mock fried rice:
In a saucepan, combine rice and water according to package instructions. Add 1/2 teaspoon salt and one and 1/2 tablespoons soy sauce and continue to cook as directed. Adjust salt to taste.
When making a Chinese dish for supper, I like to make serve some steamed broccoli as a side. When using frozen, simply prepare according to package instructions. When using fresh, steam the broccoli for just five minutes, until just tender (Steam by placing a little bit of water on the bottom of pan, and letting the rising steam cook the broccoli without stirring. You can do this with or without a steamer basket). The broccoli is done when you can pierce it with a fork. Top it with some of the extra sauce from the meat.
This meat reheats well. If you have leftover rice and broccoli you can combine everything in one baking pan. Bake at 250ºF for 20 minutes to reheat.