Ingredients:
1 teaspoon oil ( I use flavoured “Chili Oil”)
1 large sweet onions, thinly sliced ( Walla Walla type)
2 garlic cloves, smashed
1/8 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
2 tablespoons oyster sauce
2 tablespoons balsamic vinegar
12 -16 ounces round steaks or 12 -16 ounces sirloin tip steaks or 12 -16 ounces flank steaks
1/4 cup beef stock or 1/4 cup red wine
4 slices of your favourite thick toasted bread
Directions:
Slice onion into very thin slices, separate rings; set aside.
Slice steak, across the grain, into very thin slices, place in a zip lock bag, add cayenne pepper, Worcestershire sauce, oyster sauce and balsamic vinegar to zip lock bag.
Squeeze out air and massage bag to distribute sauces and vinegar through steak; set aside.
Meanwhile, in a large nonstick fry pan, heat oil over medium heat; cook onion, and garlic, stirring occasionally, until medium to dark brown caramelized; 10 to 15 minutes.
Add steak strips with sauces, saute’ til medium rare.
Add beef stock or wine and deglaze pan.
Simmer 5 minutes.
Meanwhile, toast bread slices dark brown.
Place 2 slices of toast on warm plate and cover with half the onion and meat mixture.
Repeat on second plate.
Servings: 2
Time preparation: 15 min.
Time total: 40 min.