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Recipe: Tangy Chinese Steaks with Tenderstem Broccoli

In Chinese cuisine western ingredients such as tomato and Worcestershire sauce are used to good effect in this tangy steak recipe. For best results do use good quality beef and replace with ordinary broccoli if you can't get the tenderstem variety. In this recipe the steaks are flash fried in oil but it is quite acceptable to pan fry them if you prefer.


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

Serves 2

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

Marinade for approximately 4 hours.

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.

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

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

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

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

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

Pour sauce over the steaks and serve immediatel.