Mom’s Pan Fried Steak (煎牛排)

This is one of my all-time favourite dishes cooked by mom – I suppose this is comfort food for me like mac & cheese is to some others. The key is in using good quality beef cuts. You can’t go wrong with US Tenderloin fillets or ribeye otherwise.  Steak slices shouldn’t be too thick - about 1-1.5 inch should be good enough. Also important to keep the natural beef juices that ooze out after you’ve seared them for the first time and reuse that as part of your sauce.

Serves 4 

Ingredients:

Beef Fillet                     200-250g (preferably tenderloin or ribeye)

- Marinade -

Garlic, crushed               2 cloves

Sugar                            3 Tsp

Soya Sauce                    2 Tbsp

Wine                             1 Tbsp

Black pepper                           1/2 tsp

Oil                                1 Tbsp

- Sauce -

Worcestershire sauce     2 Tbsp

Cornstarch                     1 tsp

Sugar                            1 1/2 tsp

Beef juices                    whatever you can get!

Directions: 

1. Cut fillet into 1.5 inch thick slices 

2. Marinate with above along with garlic cloves for 30 mins. Oil should be the last item to go in to seal in the marinade 

3. Heat oil and pan fry on high heat, searing each side till golden brown & 30-50% cooked 

4. Remove steak slices from heat, cut into cubes and drain juices. Mix juices into sauce and set aside. Return steak to low heat, add sauce and allow to simmer for 1-2 mins. Taste & Eat up!