Pan-Fried Steak (煎牛扒)

Learn to cook steak Chinese-style with Daddy Lau's foolproof technique for juicy, tender beef every time.

flodesk gif
Prep Time
15 min
Total Time
30 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy



Making a restaurant-quality steak at home doesn't need to be intimidating. My dad's pan-fried steak is by far one of my favorite meals and it's easy enough to make on a weeknight, yet also delicious enough for a special occasion.

This pan-fried steak recipe is packed with technique tips, from how to choose the best at steak at the supermarket to Daddy Lau's secret for tender, juicy meat every time.

How to cook a juicy pan-fried steak, Chinese-style

Tenderization is key to make the best pan-fried steak. My dad uses the back of his cleaver to lightly pound the steak and loosen up the meat. A cornstarch coasting also helps seal in juices during the cooking process. Finally, don't forget to let the steak rest after it cooks so the juices can redistribute.

What to serve with pan-fried steak

Any vegetable dish like our Broccoli Stir Fry or Stir Fried Bok Choy pairs nicely with pan-fried steak. You can also make it a surf and turf meal with a Pan-Fried Salmon or Salt and Pepper Squid.

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 32 oz New York strip steak (

    16 oz each steak

    )
  • 2 tablespoon cornstarch
  • 2 oz yellow onion (

    about 1/3 to 1/2 an onion

    )
  • 2 oz red onion (

    about 1/3 to 1/2 an onion

    )
  • 2 oz green bean
  • 3 teaspoon oil
  • 0.50 teaspoon salt

Steak Seasoning

  • 0.50 teaspoon salt
  • 0.50 teaspoon garlic salt
  • 0.50 teaspoon black pepper
  • 1 tablespoon oyster sauce

On steak

When shopping for steak, make sure to buy pieces that have clear white marbling and as thin a piece of fat as possible since you won't be eating that part. Press down on the meat and it should bounce back as an indicator of freshness. If there's any water pooling up in the package, it's a sign that the meat has been sitting around for longer.

Step 1: Prep steaks

Quickly rinse the steaks (32 oz) in water to rinse off any debris or dirt. Discard the water.

Pat the steaks dry with paper towels. This will prevent the oil from splattering during frying. Trim off and discard the tendons and outer band of fat.

It's time to tenderize the steak. First, pull the steak by hand to loosen it up. Next, score the steak along the edge of the fatty side, which will prevent the shrinking that typically happens during the cooking process. Pound the steak using the back of your knife to continue loosening up the meat. Do so on both sides at multiple angles, but don't bang it so hard that the steak completely loses its shape.

Step 2: Season steaks

Season both sides of the steaks with the salt (0.50 teaspoon), garlic salt (0.50 teaspoon) and black pepper (0.50 teaspoon), pressing them in after each addition.

Spread the oyster sauce (1 tablespoon) on both sides of the steak using your fingers or a basting brush.

Place the cornstarch (2 tablespoon) on a large plate and spread it into an even layer. Place the steak on tip and lightly coat both sides. This not only helps seal in moisture, but also creates a great crust.

Step 3: Prep aromatics

Cut the yellow onion (2 oz) into strips, then also slice the red onion (2 oz) into strips.

(Chef's Tip: My dad first uses a paring knife to cut out the core of the onion, before slicing so the strips loosen up easily. Also, cut along the fibers so the strips don't fall apart.)

Cover the green beans (2 oz) and microwave for 2 minutes.

Step 4: Pan fry steaks

Heat a stainless steel pan until it’s piping hot, about 2 to 3 minutes. Add the oil (2.0 teaspoon) and swirl it around the pan to coat the bottom.

Fold the steak in half and using tongs, pan fry the sides of the steak making sure the entire edge is browned, about 1 minute. Unfold the steak and lay it down flat in pan. Repeat with the second piece of steak.

Add more oil (1.00 teaspoon) and turn the heat to medium. Use the tongs to press down on the steak so it stays flat and touches the pan. Rotate the steaks around the pan so they cook evenly. After 2 minutes, flip the steaks. Cook for 1.5 more minutes, again moving them around pan. Flip the steaks again and cook for 2 more minutes, continuing to rotate them both. Flip again and cook for 1 minute, then remove from the pan.

Step 5: Cook aromatics

As the steaks rest, cook the rest of the ingredients.

Turn the heat to medium and add onions to hot pan, cooking for about 30 seconds.

Add green beans and cook for another 40 to 50 seconds, tossing if possible. Add the salt (0.50 teaspoon). Turn the heat off and keep tossing for another 30 to 40 seconds using the residual heat. Remove and plate the green beans.

Place the steaks back into pan along with all the juices that have been released onto the plate. Move the steaks and onions around, letting the onions soak in the beef juices.

Remove the steaks and set them aside to rest.

Plate the onions.

Step 6: Cut steak

Let the steaks sit for at least 2 to 3 minutes to let juices reabsorb.

If it’s being served individually, plate steaks whole and serve with cutlery.

If it’s being served family-style, cut it into 1/2-inch thick strips and serve them on plate.

FAQ

Do you cook a steak on high or low heat?

  • It's best to start cooking a steak on high heat so you can get a nice sear and crust on the outside. But keep an eye on it since the steak could easily burn and decrease it if needed.

What is the best oil to cook steak in?

  • An oil with a high smoke point such as avocado oil, peanut oil or canola oil is recommended since you'll be using high heat for the searing.

How long should steak rest before cutting?

  • Let your steak rest for at least 5 minutes before cutting into it. This helps the juices that are released during the cooking process reabsorb back inside the meat for maximum tenderness.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/pan-fried-steak
Pan-Fried Steak (煎牛扒)
Learn to cook steak Chinese-style with Daddy Lau's foolproof technique for juicy, tender beef every time.
  • Prep Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 32 oz New York strip steak (

    16 oz each steak

    )
  • 2 tablespoon cornstarch
  • 2 oz yellow onion (

    about 1/3 to 1/2 an onion

    )
  • 2 oz red onion (

    about 1/3 to 1/2 an onion

    )
  • 2 oz green bean
  • 3 teaspoon oil
  • 0.50 teaspoon salt

Steak Seasoning

  • 0.50 teaspoon salt
  • 0.50 teaspoon garlic salt
  • 0.50 teaspoon black pepper
  • 1 tablespoon oyster sauce

Step 1 - Prep steaks

↑ Jump to details

Quickly rinse the steaks (32 oz) in water and discard the water.

Pat the steaks dry with paper towels. Trim off and discard the tendons and outer band of fat.

Tenderize the steak by pulling each piece by hand to loosen it up. Score the steak along the edge of the fatty side. Pound the steak on both sides using the back of your knife at multiple angles.

Step 2 - Season steaks

↑ Jump to details

Season both sides of the steaks with the salt (0.50 teaspoon), garlic salt (0.50 teaspoon) and black pepper (0.50 teaspoon), pressing them in after each addition.

Spread the oyster sauce (1 tablespoon) on both sides of the steak using your fingers or a basting brush.

Place the cornstarch (2 tablespoon) on a large plate and spread it into an even layer. Place the steak on tip and lightly coat both sides.

Step 3 - Prep aromatics

↑ Jump to details

Cut the yellow onion (2 oz) into strips, then also slice the red onion (2 oz) into strips.

Cover the green beans (2 oz) and microwave for 2 minutes.

Step 4 - Pan fry steaks

↑ Jump to details

Heat a stainless steel pan until it’s piping hot, about 2 to 3 minutes. Add the oil (2.0 teaspoon) and swirl it around the pan to coat the bottom.

Fold the steak in half and using tongs, pan fry the sides of the steak making sure the entire edge is browned, about 1 minute. Unfold the steak and lay it down flat in pan. Repeat with the second piece of steak.

Add more oil (1.00 teaspoon) and turn the heat to medium. Use the tongs to press down on the steak so it stays flat and touches the pan. Rotate the steaks around the pan so they cook evenly. After 2 minutes, flip the steaks. Cook for 1.5 more minutes, again moving them around pan. Flip the steaks again and cook for 2 more minutes, continuing to rotate them both. Flip again and cook for 1 minute, then remove from the pan.

Step 5 - Cook aromatics

↑ Jump to details

As the steaks rest, cook the rest of the ingredients.

Turn the heat to medium and add onions to hot pan, cooking for about 30 seconds.

Add green beans and cook for another 40 to 50 seconds, tossing if possible. Add the salt (0.50 teaspoon). Turn the heat off and keep tossing for another 30 to 40 seconds. Remove and plate the green beans.

Place the steaks back into pan along with all the juices that have been released onto the plate. Move the steaks and onions around.

Remove the steaks and set them aside to rest.

Plate the onions.

Step 6 - Cut steak

↑ Jump to details

Let the steaks sit for at least 2 to 3 minutes to let juices reabsorb.

If it’s being served individually, plate steaks whole and serve with cutlery.

If it’s being served family-style, cut it into 1/2-inch thick strips and serve them on plate.

Step 7 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 8 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.