If you’re looking to transform an ordinary steak into a restaurant-worthy masterpiece, this Canton-inspired recipe will become your new go-to. The star here is the sauce — a perfect balance of sweet, savory, and tangy flavors that can elevate not only steak but also chicken, pork, or even vegetables. Don’t be intimidated by the ingredient list; the process is straightforward, and the results are worth every step. Served sizzling hot over crisp-tender vegetables, this dish is a showstopper that will wow your family or guests.
YIELD
4 servings
PREP TIME
30 Min
COOK TIME
30 Min
METHOD
Grill
Ingredients for Sizzling Canton-Style Grilled Steak
Steak
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1 1/2 to 2 lb (680 g to 900 g) steak — thick cut preferred, such as NY strip about 2 to 2 1/2 inches (5 to 6 cm) thick, or a porterhouse or T-bone
Cooking Sauce
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2 Tbsp (30 g) each finely minced bell pepper, carrot, onion, and celery
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1 clove garlic, minced
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2 tsp (4 g) freshly ground black pepper
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3 Tbsp (45 ml) soy sauce
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3 Tbsp (45 ml) cooking sherry (inexpensive grocery store variety is fine)
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3 Tbsp (45 ml) Worcestershire sauce
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2 Tbsp (30 g) ketchup
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2 Tbsp (30 ml) oyster sauce
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2 Tbsp (25 g) sugar
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2 Tbsp (30 ml) lemon juice
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1 1/2 cups (360 ml) no-salt beef stock (boxed variety works well)
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2 tsp (5 g) corn starch dissolved in 2 Tbsp (30 ml) water
Vegetables
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1/2 cup (50 g) thinly sliced onion
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1 cup (100 g) celery, sliced on a diagonal
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1/2 cup (50 g) sliced green bell pepper
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1 whole napa cabbage, very roughly chopped (slice through 4–5 times)
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1 cup (100 g) snow peas
How to Make Sizzling Canton-Style Grilled Steak
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Prepare the sauce: In a frying pan, heat 1 tablespoon (15 ml) oil and sauté the minced vegetables until browned.
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Add all remaining sauce ingredients except the corn starch mixture. Simmer for 20 minutes. Thicken with the corn starch mixture, then adjust seasoning with salt if needed. The vegetables will slightly thin the sauce when served, so make it thicker than you think necessary. Keep warm.
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Bring 3 cups (720 ml) water to a boil with 1 teaspoon (5 ml) oil and a pinch of salt. Blanch the vegetables until just tender-crisp (about 2 minutes). Drain well. Start blanching when the steak goes on the grill.
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Preheat your grill — whether gas or charcoal — until very hot for a good sear.
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Heat a cast iron skillet on the grill, in the oven, or on the stovetop just before serving. It should be extremely hot.
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Grill the steak to your preferred doneness — about 125°F (52°C) for medium-rare, knowing it will cook a little more in the skillet.
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When ready to serve, place the blanched vegetables on the hot cast iron skillet, lay the steak on top, and pour the hot sauce over everything so it sizzles.
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For leftovers: Slice the steak, cook thin spaghetti, and toss everything together for an amazing beef lo mein.
Conclusion
This Sizzling Canton-Style Grilled Steak is more than just dinner — it’s a full sensory experience. The rich, glossy sauce combined with juicy steak and crisp vegetables creates a bold, balanced flavor that’s irresistible. Serve it sizzling hot at the table, and you’ll impress every guest. And if you have leftovers, you get a bonus second meal that’s just as delicious the next day.
