Chinese steak and sweet potato bruschetta

Chinese steak and sweet potato bruschetta preparation time Serves: 4
Chinese steak and sweet potato bruschetta cook time Cook: 10 mins
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    • 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
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    • 2 x 200 g Northern Ireland Farm Quality Assured sirloin steaks
    • 2 Large Sweet potatoes
    • 1 x 5 ml (1 tsp) Olive oil
    • Black pepper
    • 225 g Green beans
    • 100 g Frozen peas
    • Small bunch of fresh coriander
    • Large handful of wild rocket leaves


    • 2 Garlic cloves
    • 2.5 cm (1 inch) Piece of ginger
    • 1 x 15 ml (1 tbsp) Honey
    • 1 x 5 ml (1 tsp) Chinese five spice
    • 100 ml Soy sauce
    • 60 ml Oyster sauce
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    • Pre-heat the oven to 200oC/gas mark 5.

    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.

    Prepare the vegetables:

    • Trim the green beans;
    • Chop the coriander.


    • Add the steaks to the marinade, mix well and leave for 20 minutes.
    • Wash the sweet potatoes thoroughly and slice lengthways into 4 thick slices.
    • Place the sweet potato slices onto a baking tray and brush with the olive oil.
    • Season with black pepper and bake for 15 minutes, until golden and tender.
    • Heat the frying pan until very hot, remove the steaks from the marinade and add to the frying pan.
    • Cook for 2-3 minutes on each side until thoroughly cooked.
    • Once cooked, remove the steaks from the frying pan, place on a plate and cover with foil to rest for 5 minutes.
    • Add the marinade to the pan and cook to reduce for a few minutes.
    • Bring a saucepan of water to the boil, add the green beans and cook for 2 minutes.
    • Add the peas and cook for a further minute.
    • Drain the beans and peas.
    • Slice the steaks.
    • Remove the sweet potato from the oven and arrange on plates.
    • Add the slices of steak, green beans and peas on top of the sweet potato.
    • Drizzle the sauce on top and scatter the coriander and rocket leaves over the dish.