Greg's Chinese beefsteak
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When I was a boy, we sometimes ate something called “Cantonese steaks”. They were definitely influenced by European food, but they had a distinct Chinese character, and they were significantly smaller than European steaks. Since then, I didn't eat them again until one day Yvonne came home with some meat claiming to be “stir fry beef”:

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That's the Australian idea of stir-fry, I suppose: each of those pieces of meat could have made 20 strips for stir-fry. Clearly we could have cut them up, but the size reminded me of the Cantonese steaks, so I went looking and found a recipe (for “Beef Steak Chinese Style”) in Pei Mei's cookbook. Here's my adaptation:


quantity       ingredient       step
400 g       Oversized “stir fry” beef (see photo)       1
40 ml       light soya sauce       1
20 ml       rice wine or sherry       1
5 g       cornflour       1
10 ml       cooking oil       1
5 ml       sesame oil       1
50 g       spring onions       2
30 g       garlic       2
30 g       ginger       2
      cooking oil       2
250 g       broccoli       3
50 ml       water       3
30 ml       tomato paste       4
20 ml       Worcester sauce       4
20 ml       rice wine       4
50 ml       water       4
10 ml       sesame oil       4


  1. Mix the step 1 ingredients and marinate the beef for at least 4 hours. Drain and deep fry.

  2. Finely chop the onions, garlic and ginger. Fry the onions in the oil until slightly cooked, then add garlic and ginger. Fry until not quite brown.

  3. Chop the broccoli into florets, reserving the stems for something else. Add to onion mixture and fry until the florets go a brighter green. Add water and cover. Steam cook for a few minutes. Top up water if necessary to compensate for evaporation.

  4. Mix the sauce ingredients. When the broccoli is half-cooked, add to the pan and bring to the boil. Mix well and serve.

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