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Meat, chips & tomatoes in the wok


  • Heat a thin layer of oil in the wok and just sear the lightly seasoned steaks on both sides. Remove and set aside for a few minutes, before slicing crossways on the diagonal.
  • Add the green chillies and garlic to the wok and gently stirfry until a little coloured.
  • Then add the rice wine and cook down until almost evaporated, stirring now and again.
  • Add the fish sauce, oyster sauce and stock with the tomatoes. Stir well and cook for a few minutes until the tomatoes begin to collapse.
  • At the same time, deep fry the chips until crisp-golden and drain well.
  • Then add the sliced steak to the wok, mix well and cook to the desired degree, adding the fried chips and spring onions for the last minute or so.
  • inspired by a recipe from The Slanted Door Restaurant in San Francisco


  • vegetable oil
  • 2 porterhouse or rump steaks, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • 2 medium green chillies, seeded & sliced
  • 3 plump garlic cloves, sliced
  • 4 tbsp rice wine
  • 4 tbsp Asian fish sauce
  • ½ tbsp oyster sauce
  • ½ cup chicken stock
  • 3-4 ripe red tomatoes, cored & cut in wedges
  • a good handful of thick chips
  • 3-4 spring (green) onions, finely chopped

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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