Hong Kong Steak with Garlic Sauce (蒜蓉汁牛扒飯) is a classic Western-inspired dish served in Hong Kong cha chaan tengs. You can personalise this dish by choosing beef, chicken or pork, pairing it with either rice or spaghetti (which I always thought was kind of weird). For the sauce, you can choose between garlic sauce or black pepper sauce. This dish is also usually served on a hot plate.
I never used to enjoy this type of meal growing up in Hong Kong because the spaghetti is always cooked Chinese-style (soft and overcooked) and the beef sometimes tastes artificial, and you can tell its overly tenderised with baking soda. But the sauce has always been bursting with flavours and brings a sense of comfort and nostalgia for me.
ingredients:
- 500g ribeye steak
Beef marinade:
- 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
Garlic sauce:
- 200ml 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
steps:
- 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.
- 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.
- 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.
- 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.
- Slice the ribeye steak and serve it over rice, generously drizzled with the garlic sauce. Enjoy!
check out more classic Hong Kong rice dishes!
- Easy Air-fryer Char Siu Chicken
- Hong Kong Scallion Oil Crispy Chicken
- Hong Kong Black Pepper Chicken Rice
Hong Kong Steak with Garlic Sauce (蒜蓉汁牛扒飯)
2
servings10
minutes20
minutesKeep the screen of your device on
Ingredients
500 g ribeye steak
- Beef marinade:
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
- Garlic sauce:
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
Directions
- 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.
- 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.
- 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.
- 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.
- Slice the ribeye steak and serve it over rice, generously drizzled with the garlic sauce. Enjoy!
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