This is another old faithful from my repertoire which a Chinese chef taught me over 20 years ago. It is very versatile as it can be made with beef, chicken, pork, tofu or just veggies and it’s just as good. By making the sauce separately first means you can adjust the seasoning to your own taste. It doesn’t matter if it tastes a bit too strong at first as it will tone down once the meat and veggies are added. No need to nip out to the takeaway ever again!
12 oz fillet steak or topside
1 large onion finely sliced
6 tbsp low sugar and salt Tomato ketchup(for less calories you can use passata)
2tbsp Worcetershire sauce (gluten free for coeliac)
1 tbsp Chilli sauce
2 tbsp Distilled white Vinegar or Chinese Rice vinegar
2tbsp Rice wine or dry sherry
1tbsp Sesame oil
1/2 tsp Bicarbonate soda
2tbsp soy sauce
1 tbsp oyster sauce (opt.) gluten free for coeliac
4 cloves garlic or 1tbsp pureé
Small thumb sized piece ginger or 1tbsp pureé
Trim fat off steak and cut on a diagonal into thin strips This is how they do it in the restaurants
Marinade in white pepper, ½ tsp bicarbonate soda, splash of rice wine, couple of drops of sesame oil, soy sauce and a tsp cornflour.
Add together vinegar, ketchup, Worcestershire sauce, chilli sauce, soy sauce, oyster sauce, sweetener or honey.
Heat gently in wok – Set aside
Chop vegetables into cubes and crush garlic and ginger
Mix tbsp cornflour and water
Heat 1-2 tbsp oil
Seal steak lightly for 1 min
Put in sieve to drain off oil
Set aside (N.B. if using chicken or pork just cook it slightly longer depending on thickness)
Fry onion, garlic and ginger lightly and add vegetables
Stir fry for few minutes (keep firm)
Add sauce and adjust taste accordingly Bring to boil
Add a little water if required
Add steak and stir
Add a few drops of sesame oil, rice wine/sherry, soy sauce and white pepper)
For a dramatic effect serve on a cast iron skillet to wow your guests but take care as the food will continue cooking and may slightly overcook you steak if you are not careful!