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Dead easy Chinese beef


  • Whisk 1 cup stock with the Hoisin sauce and cornflour until well combined. Set aside.
  • Panfry the steaks in a thin layer of hot oil until sealed. Then remove the steaks and set aside to rest, before slicing.
  • Add the carrots, capsicum, red onion, ginger and garlic to the pan. Stir well and briefly sauté, stirring and scraping up the bottom of the pan as you do so. Then add the stock mixture, stir and cook for 4-5 mins until thickened, adding a little more stock if needed. Taste for seasoning.
  • Return the sliced beef to the pan with 2 tbsp coriander. Toss and cook to the desired degree.
  • Serve the beef on a bed of steamed rice with coriander sprinkled on top.


  • 1-1½ cups chicken stock
  • 2 tbsp Hoisin sauce
  • 2 tspn cornflour
  • 2 x 200 gm porterhouse or rump steaks
  • vegetable oil
  • 4 baby carrots, sliced
  • 1 red capsicum, cored, seeded & diced
  • 1 red onion, sliced
  • 1 tbsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 3-4 tbsp chopped fresh coriander

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