Back to Recipe Menu

Beef on a string, Asian style


  • Put the stock, Chinese wine, soy sauces, sugar, cinnamon, star anise, 5-spice powder, garlic, sesame oil, ginger and spring onions in a large, heavy-bottomed pot. Mix well and bring to the boil. Then turn the heat down and rapidly simmer for about 20-30 mins.
  • Tie the steaks with kitchen string and attach to two wooden spoons, keeping them reasonably apart. Then suspend the meat into the simmering stock and cook to the desired degree (about 6 mins for medium-rare). When ready, remove and set aside to rest, before slicing.
  • Remove some of the stock, strain well and put in a small pot.
  • Then add honey to taste and cook to reduce.
  • At the same time, blanch the snowpeas and bok choy in boiling water. Drain well.
  • To serve, place the snowpeas and bok choy on individual plates. Place the steak on top and spoon the sauce over.
  • nb. Strain the excess liquid and refrigerate or freeze to use at a later date.


  • 3 litres chicken stock
  • 1½ cups Chinese rice wine
  • ½ cup salt-reduced soy sauce
  • 1 cup dark soy sauce
  • 1 cup yellow rock sugar
  • 2 cinnamon sticks
  • 5 star anise
  • a good pinch of 5-spice powder
  • 6 garlic cloves, crushed
  • ½ tspn sesame oil
  • ½ cup chopped fresh ginger
  • 4 spring (green) onions, chopped
  • 4 x 180 gm fillet steaks, trimmed of all fat & sinew
  • honey
  • 16 snowpeas, topped & tailed
  • 4 baby bok choy, halved lengthways

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.

Conversion Tool

  • More handy conversions
    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