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East meets West fillet steak


  • Combine the kecap manis and rice wine with 1 tbsp vegetable oil, the sesame oil and BBQ sauce in a large bowl. Taste for seasoning. Add the steaks, toss well and set aside for a few minutes.
  • Heat a little vegie oil in a wok (or large non-stick pan) and gently saute the capsicum, onion and garlic until softish. Move the vegies to the side of the wok and sear the steaks on both sides. 
  • Then add the stock and a little of the leftover marinade to the wok and cook steaks to the desired degree.
  • Serve with steamed rice on the side.


  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • 2 tbsp Chinese rice wine (or dry sherry)
  • vegetable oil
  • 3 drops sesame oil
  • 2 tbsp BBQ sauce
  • 4 x 120 gm centre cut fillet steaks, trimmed of all fat & sinew
  • 1 green capsicum, seeded, cored & sliced
  • 1 red onion, cut into wedges
  • 1-2 garlic cloves, crushed
  • ¼ cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm