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Tangy Chinese Steaks with Tenderstem Broccoli

Category: Main Dishes

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


500g beef steak (rump or sirloin)

300g tenderstem broccoli (blanched)

salt and pepper to taste (to stir fry broccoli)

800ml vegetable oil (approximate - to deep fry)


2 tbsp Wing Yip Light Soya Sauce

3 tbsp cornflour

1/2 tsp baking soda

3 tbsp vegetable oil

Seasoning Sauce

2 tbsp tomato ketchup

1 tbsp Worcestershire sauce

5 tbsp cold water

1/2 tsp cornflour

1 tbsp Wing Yip Shaohsing Style Wine

1 tbsp sugar

1/2 tsp salt

Cooking Method

Step 1

Slice the beef in pieces roughly 6cm square by 1cm thick.

Step 2

Marinade for approximately 4 hours.

Step 3

In a wok , heat the vegetable oil and quickly deep fry the steaks in batches. Remove with a slotted spoon and drain well on kitchen paper.

Step 4

Spoon 1 tablespoon of oil from the wok into a saucepan and heat.

Step 5

Mix the seasoning sauce (leave out cornflour) together and pour into the saucepan and bring to the boil.

Step 6

Mix 1/2 tsp cornflour with 1 Tbsp of water and add to the sauce to thicken it.

Step 7

Remove oil from the wok, leaving 2 Tbsp to quickly sir fry the blanched broccoli. Season with salt and pepper.

Step 8

Place broccoli on the edge of a platter and the steaks in the centre.

Step 9

Pour sauce over the steaks and serve immediatel.

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