Macau Fried Steak
Macau-style fried steak, golden crispy coating envelops tender and juicy beef. Served with a special dipping sauce, a classic East-West fusion.
Ingredients
13 items- beef tenderloin 300g
- soy sauce 2 tbsp
- cooking wine 1 tbsp
- ginger 3 slices
- black pepper 1/2 tsp
- all-purpose flour 50g
- cornstarch 50g
- egg 1
- water 100ml
- salt 1/2 tsp
- white pepper 1/4 tsp
- cooking oil as needed
- salt and pepper seasoning to taste
Nutrition
Steps （6 steps）
Cut the beef tenderloin into 1.5cm thick slices, gently pound with a meat mallet to about 0.8cm thickness. Add soy sauce, cooking wine, shredded ginger, and black pepper. Mix well and marinate for 30 minutes.
Prepare the batter: In a large bowl, mix flour, cornstarch, salt, and white pepper. Add the beaten egg, gradually pour in water while stirring until smooth. Let rest for 10 minutes.
Place each marinated steak into the batter, turn to coat evenly with a thin layer. Shake off excess batter.
Pour enough oil into a wok, heat over medium heat to 180°C (when bubbles form around a chopstick). Fry the steaks for 3 minutes, flip, and cook for another 2 minutes until golden brown.
Increase heat to high to raise oil temperature to 200°C. Deep-fry the steaks again for 30 seconds to crisp up and expel excess oil. Remove and drain.
Slice the fried steaks into strips while still hot, arrange on a plate, sprinkle with salt and pepper seasoning or serve with sweet chili sauce.
Tips
For best flavor, marinate the beef longer, up to 1 hour. The second frying (double-fry) is key to a lasting crispy crust. Maintain proper oil temperature to avoid burning.
You May Also Like
More recipes you might enjoy
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Jiaozi (Chinese Dumplings)
Jiaozi, a traditional Chinese delicacy, symbolizes family reunion and prosperity, especially during Chinese New Year. Thin-skinned, succulent, and savory, these dumplings burst with juicy goodness when dipped in a tangy vinegar-garlic sauce. Making them from scratch is a wonderful, fulfilling experience.