Does anyone remember the House of Eng Chinese Restaurant?

Question

At the penthouse of the Del Prado Hotel on East 53rd Street, across from the park. Can anyone produce the recipe for Hong Kong Steak? Where did it go and why?

Answer 1

I remember it, didn't that building turn into a subsidized retirement home, or is it even there anymore?

Not in Hyde Park but if your really jonesing for Hong Kong Steak, this place in Logan Square has outstanding Hong Kong Steak, it's the last item on the dinner menu, the dining room is closed this week, but you can still get carryout and delivery, they'll be open again the 13th.

Friendship Chinese Restaurant
2830 N Milwaukee Ave
Chicago, IL 60618
[phone]

Answer 2

Boy do I remember. It should consist of a good cut of Porterhouse or Rib-eye steak that's grilled to perfection. Salt, pepper, Garlic and McCormick steak seasoning and topped off with a dab of Whorcheier sauce.

This is guranteed to be a great meal.

Answer 3

I could not find anything on the resturant, but I do remember it.
Below is the best recipe I could find for Hong Kong Steak. Enjoy !!


Hong Kong Steak
A favorite of Chef Richard Chamberlain.

Prep: 10 minutes
Refrigerate: 4 hours
Cook: 10 minutes
Servings: Serves 6
6 sirloin strip steaks (6-8 ounce each) , trimmed
1 Tbsp. peppercorns, cracked
2 tsp. ginger, peeled and finely chopped
4 cloves garlic, finely chopped
1/4 cup light soy sauce
1-1/2 Tbsp. honey
1 tsp. sesame oil
3/4 cup red wine
1 Tbsp. cornstarch
1/4 cup beef stock
6 Tbsp. peanut oil
1/4 pound mushrooms (shiitake, oysters, button)
1/4 pound vegetables (bok choy, snow pea tops, baby spinach, baby carrots, julienne peppers, scallions)
2 Tbsp. peanut oil
1 tsp. sesame oil
2 cloves garlic, finely chopped
2 tsp. ginger, finely chopped
2 Tbsp. scallion tops

In mixing bowl, combine garlic, ginger, soy sauce, honey and sesame oil. Mix well and pour over steaks. Allow to marinate 4 hours in refrigerator and remove. Reserve marinade.
Press peppercorns into steaks. In a hot wok or skillet, add 2 Tbsp. peanut oil. Add 2 steaks at a time and sear on both sides for one minute. Remove steaks and wipe out wok. Reheat and repeat for remaining steaks. Set steaks aside and keep warm.
Pour red wine into wok and reduce by three fourths. Add beef stock and reserved marinade. Reduce by half. Whisk in cornstarch and remove. Keep warm. Heat second wok to very hot. Add peanut and sesame oils. Add garlic and ginger and cook for 3 seconds. Add mushrooms and vegetables. Toss quickly and stir for one minute. Place steaks on six plates. Top with stir-fry vegetables and drizzle with sauce. Serve with sesame rice and garnish with scallion tops.