Mouthwatering Asian Steak Recipes

MOUTHWATERING ASIAN STEAK

Steps:

• Mix all ingredients in a gallon sized zip-lock bag. Put steaks in the bag and marinate overnight.
• Place two of the steaks in a large non-stick or cast-iron pan, over medium heat.
• Cook for about five minutes on one side, or to desired doneness.
• Flip the steaks and allow the other side to cook.
• Brush the "done" side of the steaks with the leftover marinade as the second side cooks.
• If juices start to form at the bottom of the pan as they cook, be sure to pour them off. This ensures that the steaks will brown nicely.
• Cut the steaks with a steak knife to check for desired doneness. If the inside looks too pink or red, flip the steaks once more and cook a few more minutes.
• Repeat process with other two steaks.
• The steaks should be very dark brown in appearance and look glazed when they're done. Serve with rice or pan-friend noodles.

ASIAN-STYLE ROUND STEAK

Steps:

• In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the celery, onion, soy sauce, sugar, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer. , Combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until sauce is thickened. Serve with rice; if desired, sprinkle with chives. ,

CHINESE PEPPER STEAK

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.