Raymon Kim's Hong Kong-Style Onion Beef Stir-Fry
A Guangdong-style griddle steak featuring tenderized flank steak with baking soda, paired with an addictive sweet-and-sour sauce base of Worcestershire and ketchup.
Ingredients needed 2 servings
Recipe
Cooking tips
- Baking soda tenderizes protein, but do not exceed 1 teaspoon per 600g of meat to avoid bitterness.
- When frying the steak, use medium-low heat—avoid high temperatures to prevent toughness; this allows muscle fibers to relax and results in a softer texture.
- Ketchup burns easily under high heat, so dissolve sugar and other liquid ingredients first, then add ketchup at the very end.
Recommended for
- Those who want to enjoy tough cuts of beef as tender and juicy as filet mignon.
- Fans seeking the nostalgic taste of Hong Kong-style or retro Chinese restaurant griddle steak.
- Parents looking for a special savory beef side dish with a sweet-and-sour sauce that kids love.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Lee Yeon-bok's Celery and Scallion Beef Stir-fry
- Yeo Kyung-ok's Scallion Beef Stir-fry
- Raymon Kim's Hong Kong-Style Stir-Fried Noodles with Sirloin
- Ttukdak Hyung's Hong Kong Style Egg Noodle Stir-fry
- This Man's Cook's Green Onion Beef Stir-Fry
- Aha Bujang's Chinese-Style Stir-Fried Beef
- Sung Si-kyung's Broccoli Beef Stir-fry
- Maeil Matna Hong Kong-Style Vegetable Chow Mein
- Hwang Jin-sun's Stir-fried Dried Chili Pepper and Beef
- Kim Dae-seok's King Oyster Mushroom Beef Stir-Fry
