You’re probably familiar with Japanese teriyaki marinades which involves sake and mirin but I don’t have those in my cupboard. Here is the Chinese equivalent. This recipe has been passed down from my family when they marinade their pork chops and chicken wings during the barbecue season. But why limit this dish to the summer?

If you plan to cook this dish on the coal, the marinade should be made without the sugar as the food will burn too quickly.  Instead, honey is brushed onto the barbecued food just before its cooked, leaving a sweet glaze.

What you need: 

2 x 8oz (230g) rib eye steaks, 1 inch thick (look for good fat content) 

60ml soy sauce 

60ml shaoxing wine

1 tbsp honey

1 tbsp sesame oil

1 tbsp ginger minced

1 tbsp garlic minced

1 tsp oil 

spring onion and coriander for garnish 

Gather all the ingredients together in the large bowl and mix thoroughly.


Pour the marinade over the steaks and chill in the refrigerator for 3-6 hours. When ready, add the oil to the wok. On medium heat, add the steak and cook for 2min on each side (medium rare, 3-4min for medium). Keep an eye on the steak so the sugar doesn’t burn. Reduce heat accordingly.

Transfer the steaks to a plate and leave to rest for 5-10 minutes. This will help reabsorb the juices of the marinade.


Once the steaks have cooled, transfer to the chopping board and slice at an angle. Transfer on a serving plate and garnish with coriander and spring onions.