Cantonese Beef

Cantonese Beef

2 lbs. round or sirloin steak

1 onion halved and sliced

2 stalks celery sliced

1 lb. small mushrooms

1 C. sliced Napa or Chinese cabbage

1 red bell pepper sliced

1/2 lb. snow peas

1/2 lb. bean sprouts

6 oz. sliced water chestnuts

canola or peanut oil for frying


1/3 C. soy sauce

3 T. oyster sauce

1/2 C. white wine or  sherry

1 t. dark sesame oil

dash of sugar

3 T. cornstarch

1/2 C. cold water

Trim fat off steak. Cut into bite-size pieces. Blanch the snow peas in boiling water for one minute and drain.

Bring the sauce ingredients (soy, oyster sauces, wine, sesame oil, and sugar) to a boil and thicken with cornstarch mixed into the cold water. Whip the sauce until it is hot and smooth. Set the sauce aside, keeping it warm.

Heat a wok to medium-hot. Add 2 Tbs. oil and when it is hot, toss the steak into the wok. Quickly sear the meat well. Remove the meat and reserve. Wipe out excess oil from the wok. Heat 2 Tbs. oil in the wok. Toss in the onions, celery and mushrooms and quickly sear them in hot oil. Push these vegetables together. Add the meat and the sauce to the wok and incorporate everything together. Lower heat once the sauce starts to heat up. At the last minute, add the blanched snow peas, bean sprouts and water chestnuts.

Serve immediately with pasta or rice.

Serves 4 – 6.

Submitted by:

Russell and Gail True

White Stallion Ranch

[email protected]

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