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Plum sauce steak with sauteed wonga bok


  • Whisk 60 ml oil with the garlic, a good splash of soy, the plum sauce and lime juice in a deep bowl.
  • Add the steaks, toss well and set aside for 20-30 mins.
  • Then cook the steaks to the desired degree on a lightly oiled, preheated ridged grill (or BBQ), brushing with the marinade for the first few minutes. Set aside to rest, before slicing each steak into 3.
  • Heat a little oil in a wok (or large non-stick pan) and briefly stirfry the wonga bok.
  • Then add the stock and ½ tbsp soy. Stir well and toss until the cabbage has wilted.
  • To serve, mound the wonga bok on individual plates, place the sliced steak on top and sprinkle with spring onion.


  • peanut or vegetable oil
  • 3-4 garlic cloves, crushed
  • soy sauce
  • 3 heaped tbsp Huey’s No. 1 Asian Plum Sauce (or Hoisin sauce)
  • juice of 2 limes
  • 4 x 180 gm steaks, trimmed of all fat & sinew
  • olive oil spray
  • ½ wonga bok (Chinese cabbage), shredded
  • ½ cup chicken stock
  • 2 spring (green) onions, 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
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