Hong Kong Steak with Garlic Sauce (蒜蓉汁牛扒飯)
Hong Kong Steak with Garlic Sauce (蒜蓉汁牛扒飯) is a classic cha chaan teng dish with beef and aromatic garlic sauce, often served sizzling.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g ribeye steak
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp light soy sauce
- 1 tsp garlic salt
- 1/2 tsp sugar
- 1/4 tsp white pepper powder
- 1 tsp sesame oil
- 200 ml chicken stock
- 1 white onion, sliced
- 3 cloves garlic, minced
- 2 tbsp neutral oil
- 2 tbsp plain flour
- 1 tbsp tomato paste
- 1/2 tbsp sugar
- 1/2 tbsp dark soy sauce
- 1/2 tbsp Worcestershire sauce
Instructions
- 1
In a bowl, combine marinade ingredients with ribeye steak. Massage the marinade into the meat until it is fully absorbed. Whilst waiting for the meat to marinade, prepare other ingredients such as slicing onions and mincing garlic.
- 2
Heat a pan over high heat and add a little oil. Pan-fry the steak for 1-2 minutes on each side, depending the thickness of your cut. For a medium-rare steak, aim for a nice sear while keeping the centre tender. Once cooked to your liking, set the steak aside to rest.
- 3
To make the garlic sauce, in a pan add neutral oil and sauté the sliced onions and minced garlic until the onions are translucent and softened. On one side of the pan, add a bit more oil and sprinkle in the flour to make a roux. Mix the flour with the oil until it forms a paste, then add tomato paste and cook for another 30 secs, stirring to combine.
- 4
Add chicken stock and mix thoroughly to incorporate the roux. Once the sauce thickens, add the Worcestershire sauce, dark soy sauce, and sugar. Stir well until the sauce reaches a nice, thick consistency.
- 5
Slice the ribeye steak and serve it over rice, generously drizzled with the garlic sauce. Enjoy!