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Chinese steak and sweet potato bruschetta

  • Serves 4
  • 10 mins


2 x 200g Northern Ireland Farm Quality Assured sirloin steaks

2 large sweet potatoes

1 x 5 ml spoon (1 tsp) olive oil

Black pepper

225g green beans

100g frozen peas

Small bunch of fresh coriander

Large handful of wild rocket leaves


2 garlic cloves

2.5cm (1 inch) piece of ginger

1 x 15 ml spoon (1 tbs) honey

1 x 5 ml spoon (1 tsp) Chinese five spice

100 ml soy sauce

60 ml oyster sauce


Chopping boards, knives, garlic crusher, peeler, grater, measuring spoons, mixing bowl, mixing spoon, baking tray, brush, oven gloves, tongs, frying/griddle pan, plate, foil, saucepan, colander, plates.


  1. Pre-heat the oven to 200oC/gas mark 5.
  2. Prepare the marinade:
  • Peel the garlic and crush;
  • Peel the ginger and grate;
  • Add the garlic and ginger to a mixing bowl;
  • Add the honey, Chinese 5 spice, soy sauce and oyster sauce;
  • Mix well.
  1. Prepare the vegetables:
  • Trim the green beans;
  • Chop the coriander.
  1. Add the steaks to the marinade, mix well and leave for 20 minutes.
  2. Wash the sweet potatoes thoroughly and slice lengthways into 4 thick slices.
  3. Place the sweet potato slices onto a baking tray and brush with the olive oil.
  4. Season with black pepper and bake for 15 minutes, until golden and tender.
  5. Heat the frying pan until very hot, remove the steaks from the marinade and add to the frying pan.
  6. Cook for 2-3 minutes on each side until thoroughly cooked.
  7. Once cooked, remove the steaks from the frying pan, place on a plate and cover with foil to rest for 5 minutes.
  8. Add the marinade to the pan and cook to reduce for a few minutes.
  9. Bring a saucepan of water to the boil, add the green beans and cook for 2 minutes.
  10. Add the peas and cook for a further minute.
  11. Drain the beans and peas.
  12. Slice the steaks.
  13. Remove the sweet potato from the oven and arrange on plates.
  14. Add the slices of steak, green beans and peas on top of the sweet potato.
  15. Drizzle the sauce on top and scatter the coriander and rocket leaves over the dish.




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