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Chicken Fried Steak with Smashed Yukon Golds and Soy-Vidalia Gravy Recipe

Chicken Fried Steak with Smashed Yukon Golds and Soy-Vidalia Gravy

Copyright 2000, Ming Tsai, All Rights Reserved

Show: East Meets West With Ming Tsai

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

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  • on August 05, 2008

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    I was a little afraid to try this since my husband is a little picky. All I heard from my husband was Wow! We don't use cubed steak and I was surprise that it was very tender. The steaks and gravy had alot of flavor. I will add this to my favorites!

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  • on October 25, 2007

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    This was quite tasty! After the gravy thickened, I put the steaks back in the pan, along with the onions and mushrooms. Then I put the whole thing in the oven at 200 for 20 mins. It was tender, flavorful with a beautiful brown gravy. Thanks, Ming!

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  • on January 17, 2006

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    Man, I saw the reviews above and was so excited to make this recipe. I have never made this cut of beef before, and never will again - it tastes like liver! Also, the gravy was so-so, I found it bland. My husband and kids refused to eat it too, so I know I wasn't just being picky.

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  • on January 17, 2005

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    This recipe was very easy to make and the taste was very good even for the finicky eaters in this house

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  • on November 29, 2004

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    The gravy is very tasty! My 3 year old son loved it. One of the best recipes I've tried and surpassed all of my expectations. Also, very easy to make.

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  • on June 06, 2004

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    I don't eat much beef and had never fixed cubed steak before, so I was a bit leery of trying this recipe. However, it turned out to be fantastic. It was a little messy, but quite easy to prepare and cook. My husband loved it so much that he promptly went out and bought more subed steak and yukon golds so I could fix it again when his parents came out for a visit.

    It was a classic entree w/an asian twist that was just wonderful! Thanks Ming!

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