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Steak & tomatoes, Asian style


  • Mix together the soy, mirin and baking powder in a large bowl. Add the beef, toss well and set aside for about 10 mins.
  • Then heat a little oil in a wok (or large non-stick pan) and sear the beef quickly in batches. Remove.
  • Remove any excess oil and wipe out the wok with kitchen paper towels. Add a little fresh oil, the ginger and tomatoes. Toss for a few minutes.
  • Then add the oyster sauce, sugar and stock. Mix well and cook for 5 mins or so until the tomatoes collapse. Taste for seasoning.
  • Add the spring onions and coriander. Stir and briefly cook.
  • Serve on a bed of steamed rice.


  • 2 tbsp soy sauce
  • 2 tbsp mirin (Japanese rice wine)
  • 1 tbsp baking powder
  • 750 gm rump steak, trimmed of all fat & sinew, cut into 4
  • vegetable oil
  • 1 tbsp grated fresh ginger
  • 6 large ripe red tomatoes, cored, peeled & cut into large pieces
  • 2 heaped tbsp oyster sauce
  • a good pinch of sugar
  • 1 cup chicken stock
  • 4 spring (green) onions, cut into lengths
  • 1 heaped 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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