Mouthwatering Asian Steak

• Marinade
• 6 tablespoons dark soy sauce
• 6 tablespoons oyster sauce (I buy this in bulk at Oriental Markets. Lee Kum Chee is the best brand)
• 3 tablespoons teriyaki sauce
• 2 tablespoons sesame oil
• 2 tablespoons pancake syrup (while it may seem bizarre, this is the most important ingredient. The sugar helps the sauce to caram)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cooking sherry
• 1 teaspoon of fresh minced garlic
• Meat
• 4 beef t-bone steaks, with the fat trimmed off

1. Mix all ingredients in a gallon sized zip-lock bag. Put steaks in the bag and marinate overnight.
2. Place two of the steaks in a large non-stick or cast-iron pan, over medium heat.
3. Cook for about five minutes on one side, or to desired doneness.
4. Flip the steaks and allow the other side to cook.
5. Brush the "done" side of the steaks with the leftover marinade as the second side cooks.
6. If juices start to form at the bottom of the pan as they cook, be sure to pour them off. This ensures that the steaks will brown nicely.
7. Cut the steaks with a steak knife to check for desired doneness. If the inside looks too pink or red, flip the steaks once more and cook a few more minutes.
8. Repeat process with other two steaks.
9. The steaks should be very dark brown in appearance and look glazed when they're done. Serve with rice or pan-friend noodles.

marinade, soy sauce, oyster sauce, teriyaki sauce, sesame oil, pancake syrup, worcestershire sauce, cooking sherry, garlic, beef

Taken from www.food.com/recipe/mouthwatering-asian-steak-374088 (may not work)