Hong Kong Steak
A favorite of Chef Richard Chamberlain.
Prep: 10 minutes
Refrigerate: 4 hours
Cook: 10 minutes
Servings: Serves 6
6 sirloin strip steaks (6-8 ounce each) , trimmed
1 Tbsp. peppercorns, cracked
2 tsp. ginger, peeled and finely chopped
4 cloves garlic, finely chopped
1/4 cup light soy sauce
1-1/2 Tbsp. honey
1 tsp. sesame oil
3/4 cup red wine
1 Tbsp. cornstarch
1/4 cup beef stock
6 Tbsp. peanut oil
1/4 pound mushrooms (shiitake, oysters, button)
1/4 pound vegetables (bok choy, snow pea tops, baby spinach, baby
carrots, julienne peppers, scallions)
2 Tbsp. peanut oil
1 tsp. sesame oil
2 cloves garlic, finely chopped
2 tsp. ginger, finely chopped
2 Tbsp. scallion tops
In mixing bowl, combine garlic, ginger, soy sauce, honey and
sesame oil. Mix well and pour over steaks. Allow to marinate 4
hours in refrigerator and remove. Reserve marinade.
Press peppercorns into steaks. In a hot wok or skillet, add 2
Tbsp. peanut oil. Add 2 steaks at a time and sear on both sides
for one minute. Remove steaks and wipe out wok. Reheat and repeat
for remaining steaks.
Set steaks aside and keep warm.
Pour red wine into wok and reduce by three fourths. Add beef
stock and reserved marinade. Reduce by half. Whisk in cornstarch
and remove. Keep warm.
Heat second wok to very hot. Add peanut and sesame oils. Add
garlic and ginger and cook for 3 seconds. Add mushrooms and
vegetables. Toss quickly and stir for one minute.
Place steaks on six plates. Top with stir-fry vegetables and
drizzle with sauce.
Serve with sesame rice and garnish with scallion tops.