Margarita's International Recipes

Chinese Muslim

Quick Deep-Fried Steak

The other day we had dinner at a Chinese restaurant and my husband marveled at how quickly the food came to the table after we ordered it. But that's the secret of Chinese cuisine: preparing everything in advance, cutting ingredients thinly and then cooking at high temperatures. This dish can be ready in less than 10 minutes, and that's assuming you have slow knife skills.

While I didn't think this was anything to write home about, my husband thought it was pretty good better than the beef we had at that Chinese restaurant.

Quick Deep-Fried Steak


  • 1 lb. beef sirloin, thinly sliced
  • 3 Tbsp soy sauce
  • 2 Tbsp cornstarch
  • 4 scallions, cut into 1/2 segments
  • 4 cloves garlic, minced
  • 2 tsp rice or white vinegar
  • 4 tsp rice wine or sherry
  • vegetable or corn oil for frying


Place beef slices in a bowl, add soy sauce and cornstarch and marinate while you heat the oil.

Heat wok or frying pan over high heat. Add enough oil to deep fry the beef, you can do so in batches if needed. Add the beef and fry for 30 seconds. Remove using a slotted spoon and set aside.

Pour out all but 2 tablespoons of oil from the pan. Add the scallions and minced garlic and cook until they start to turn golden. Add the beef, the vinegar and the sherry. Stir fry for 30 seconds. Serve.

Adapted from a recipe in Deh-Ta Hsiung's Chinese Regional Cooking

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