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Steak & onions, Asian style


  • Whisk the kecap manis, oyster sauce and Chinese wine with 1 tbsp soy, the sugar, BBQ sauce and a splash of oil in a large bowl. Taste for seasoning.
  • Cut the beef in 4, toss in the marinade until well coated and then refrigerate for about 30 mins.
  • When ready, heat a wok (or large non-stick pan) and sear the beef, in batches if needed.
  • Remove and wipe out the wok with kitchen paper towels. Then add a little fresh oil and fry the onions over a high heat until charred around edges. Add ½ cup stock with the marinade. Bring to the boil and reduce, adding more stock if needed, and taste the sauce for seasoning.
  • Return the beef with any juices to the wok and cook to the desired degree, adding more stock as needed. (Turn the heat right down if cooking the meat well done.) Then add the snowpeas and briefly toss.
  • To serve, mound the vegies on individual plates and top with the beef and plenty of the sauce.


  • 1 tbsp kecap manis
  • 1 tbsp oyster sauce
  • 2 tbsp Chinese wine (or dry sherry)
  • soy sauce
  • 1 tspn brown sugar
  • 2 tbsp BBQ sauce
  • vegetable oil
  • 600 gm piece centre cut fillet of beef, well trimmed
  • 2 medium red onions, cut into wedges
  • 2 cups chicken stock
  • 12 snowpeas, shredded

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
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    3 tbsp1/4 cup
    1 cup250 ml
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