Sizzling Canton Steak (Canton Restaurant Miami)

Pamela Rappaport


We used to live in South FL and we loved the Canton Steak at Canton Restaurant in Coral Gables. That and the Honey Garlic Chicken! (still haven't got that one right) After we moved away I could never find it at local restaurants so I started experimenting, searching for recipes, etc. This is the version we like. It's not exactly the same but close! Don't let the ingredient list scare you away, it's pretty much just assembling everything and isn't complicated. The snow peas and bell pepper in the veggie mix aren't traditional, but we like them. Reminds me of Miami!

Blue Ribbon Recipe

Oh my, this sauce is amazing! It will make any meat or vegetable taste delicious. The flavors work so well together, I'm not sure which was my favorite. Sweet, salty and tangy, I want to keep a bottle prepared in my fridge. Don't let the list of ingredients scare you... it's very easy to prepare. When presented, this is a very impressive dinner. The Test Kitchen


★★★★★ 1 vote

30 Min
30 Min


  • 1 1/2 to 2 lb
    steak; you need a nice thick cut, I use NY strip about 2 to 2 1/2 inch thick, a thick porterhouse or t-bone works too

  • 2 Tbsp
    each bell pepper, carrot, onion, celery, finely minced
  • 1 clove
    garlic, minced
  • 2 tsp
    fresh ground black pepper
  • 3 Tbsp
    soy sauce
  • 3 Tbsp
    cooking sherry, don't get fancy here, use the inexpensive stuff from the grocery
  • 3 Tbsp
    Worcestershire sauce
  • 2 Tbsp
  • 2 Tbsp
    oyster sauce
  • 2 Tbsp
  • 2 Tbsp
    lemon juice
  • 1 1/2 c
    no salt beef stock (I use the box stuff)
  • 2 tsp
    corn starch dissolved in 2 tbsp water

  • 1/2 c
    thin sliced onion
  • 1 c
    celery sliced on an angle
  • 1/2 c
    sliced green bell pepper
  • 1
    whole napa cabbage, very roughly chopped, I slice through it 4 or 5 times and that's it
  • 1 c
    snow peas

How to Make Sizzling Canton Steak (Canton Restaurant Miami)


  1. To make the sauce: In frying pan add 1 tbsp oil and minced veggies. Saute until browned.
  2. Add rest of ingredients except corn starch. Simmer for 20 minutes. Thicken with corn starch and adjust salt. The veggies will thin it when poured over so make it thicker than you think necessary. Keep warm.
  3. Blanch veggies in 3 c water, 1 tsp oil and salt until al dente; drain. Should only take a couple of minutes. Start this when you put the steak on the grill. Drain well.
  4. Preheat your grill, gas or coals. You want it HOT so you can sear the steak.
  5. Either place a cast iron skillet on the hot grill, or put in a preheated oven, or preheat on top of the stove at the last minute. You want it screaming hot.
  6. Put steak on grill to cook. We cook it to about 125 for med rare, it will continue to cook on the skillet.
  7. When the steak is to your liking, place veggies on the preheated iron skillet, put the steak on top, and pour the sauce over everything.
  8. IF YOU HAVE LEFTOVERS - this makes heavenly beef lo mein. Slice the steak, cook thin spaghetti, toss it all together and heat through. Yum.

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About Sizzling Canton Steak (Canton Restaurant Miami)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian

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