CDWM SA - Ep.11 - Lynn's - Main

Lynn’s Chinese Sizzling Beef


Serves: 4-6 people

Preparation time: 60 min (includes tenderising)

  • 2 large fillet/rump steak
  • 250 ml water
  • 1/2 tsp bicarbonate of soda
  • 4 onions, quartered
  • 3 tbsp ground nut oil


  • 1/2 cup Worcestershire sauce
  • 1/2 cup tomato sauce
  • 1/2 cup white sugar
  • 1 tbsp Shaosing sauce / dry sherry / Chinese sherry

Preparation method

  • Place fresh meat in freezer for 30 min. This helps with slicing.
  • Trim off excess fat, slice thinly and flatten each slice. Place in bowl.
  • Combine water and bicarb, mix well. Pour over steak and tenderise for 1 hr.
  • Combine Worcestershire sauce, tomato sauce and sugar. Mix well and set aside.
  • Drain and rinse meat well, pat dry.
  • Heat wok/volcano pan to very high temp.
  • Add steak and stir fry ±2 min.
  • Clean wok, add oil and steak. Brown thoroughly, remove and set aside.
  • Place cast iron sizzling platters in oven for 10 min, until piping hot.
  • Stir fry onions and remove from wok when they still have crunch.
  • Return steak to wok, add sauce and bring to quick boil. Reduce heat and simmer 2-3 min.
  • Remove cast iron plates from oven, place onions around sides of plate and steak with sauce in centre.
  • Drizzle over with sherry sauce and serve sizzling.