The Daley Question

Hong Kong steak recipe

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Tom Go at South Pacific Restaurant

Tom Go, nephew of owner Wayne C. Sit and manager of the South Pacific Restaurant, behind the bar at the restaurant in 1962. (Photo courtesy of Rich Go)

1 tablespoon oyster sauce

2 teaspoons sake or dry sherry wine

1 teaspoon soy sauce

1/2 teaspoon cornstarch

1/4 teaspoon sugar

2 tablespoons each: sliced mushrooms, water chestnuts, bamboo shoots.

2 ounces each: Chinese pea pods, Chinese cabbage (bok choy), sliced

1 strip steak (12 ounces)

Combine in mixing bowl 1/2 teaspoon of the oil, oyster sauce, sake, soy sauce, cornstarch, sugar and 2 tablespoons water. Blend well; set aside. Heat remaining oil in wok or large skillet to smoking point. Put all vegetables into wok and cook and stir 2 minutes. Add seasoning mixture and cook and stir until gravy is lightly thickened and clear. Keep warm but do not cook further. Meanwhile, broil steak to medium rare and cut into 1/2-inch slices. Put vegetables on a hot serving platter, top with steak slices and serve immediately.

Do you have a question about food or drink? E-mail Bill Daley at: wdaley@tribune.com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.

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