Chinese sizzling steak

    20 min

    Tender steak cooked in a sweet sauce - tastes just like you get in the local Chinese restaurant. Serve on a cast iron plate to enhance the characteristic sizzle when serving. Serves 2.


    Northamptonshire, England, UK
    178 people made this

    Serves: 2 

    • 1 large fillet or rump steak
    • 1/4 cup water
    • 1/4 tsp bicarbonate of soda
    • 2-3 onions, quartered
    • groundnut oil
    • 1/4 cup worcestershire sauce
    • 1/2 cup tomato ketchup
    • 1/2 cup white sugar
    • 1 tabs shaosing (chinese sherry) or dry sherry

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Put the steak into the freezer for 30 minutes (this helps to keep firm while slicing)
    2. Trim off any excess fat from the steak and slice thinly. Flatten out each slice gently with a rolling pin. Place into a bowl.
    3. In a small cup combine the water and bicarbonate of soda. Mix well then pour over the steak. Leave to tenderize for 1 hour (do not leave any longer). Prepare the sauce by combing the worcestershire sauce, tomato ketchup and sugar in a bowl. Mix well and set aside for later.
    4. Drain the meat well and rinse thoroughly. Pat dry with kitchen paper. Pre-heat the oven to approx 250 degrees.
    5. Heat a tablespoon of oil in a wok to a very high temperature. Add the steak and stir for 2 mins. A lot of water will escape and froth up. Remove the steak and set aside. Clean out the wok.
    6. Heat 2 tablespoons of oil in the wok at a high temperature again and return the steak to the wok. Cook until very well browned all over. Remove and set aside.
    7. Place a cast iron sizzling platter in the oven for 10 minutes whilst you prepare the onions.
    8. Heat an additional tablespoon of oil in the wok if needed and add the onions. Stir fry quickly and until the edges have taken on some colour (you are looking for the onions to be cooked but to also retain a slight crunch). Once cooked remove and set aside.
    9. Return the steak to the pan along with the sauce. Bring to the boil then immediately reduce the heat to a simmer and cook for 2-3 mins.
    10. Carefully remove the cast iron plate from the oven. Spoon the onions around the outside and place the steak and sauce in the centre.
    11. Drizzle over the Shaosing or Sherry and serve.

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    Reviews in English (3)


    This is the first recipe I have tried from All Recipes and if they are are all to this standard I will be very happy. I discovered sizzling beef last year at a restaurant and have wanted to try it ever since. This recipe brought back the memories and tasted just like it. Simple to make and delicious. Thank you.  -  08 Sep 2015


    This turned out really well, great flavour !  -  16 Mar 2018


    Fantastic recipe...but i'll admit I like a bit of spice so added quite a few chillis  -  14 Mar 2017