The Pan-Fried Steak My Dad's Made 100,000 Times
Why this recipe
Most pan-fried steak recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 877K views, 12.6K likes on YouTube.
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.
Ingredients
Instructions
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.
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.
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.
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.
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.
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.
Pairs well with
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We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
