Soy and Ginger Steak with Stir-Fried Vegetables and a Lesson in Plating

Brendon D'Souza

Serves 4

> Giving steak another crack

So the other day I was plating up a steak and chips recipe which didn’t really turn out the way I had planned in my head. I definitely wanted to give it another shot, so I came up with this one. It’s steak marinated in a combo of soy, garlic, ginger and barbecue sauce, grilled, and served with some stir-fried julienne vegetables. The same blue plate really lets the colours speak don’t you think? Have you ever had any styling or photography mishaps? Maybe a recipe didn’t turn out the way you expected? Share them in the comments below.


  • 2 x 250g beef steaks
  • 2 tbsp soy sauce
  • 1 clove garlic, minced
  • 2cm piece ginger, minced
  • 2 tbsp barbecue sauce
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 medium carrot
  • 1/2 small savoy cabbage
  • 1/2 small red cabbage
  • 1 spring onion


Place the steaks in a non-metallic bowl with the soy, garlic, ginger and barbecue sauce. Rub the marinade well into the steaks and allow to marinate for 20 minutes.

While the steaks marinate, slice the carrots and cabbages into thin julienne strips using a mandolin with a julienne cutter, or a sharp knife. Set aside as you prepare the steaks.

Heat a grill pan over a medium-high heat. Brush the surface with olive oil and add the steaks. Grill for 3-4 minutes for medium, or until cooked to your liking. Then flip over and continue to cook on the other side. Place the steaks on a plate and cover with another plate to allow it to rest.

In the same grill pan (I can’t be bothered washing up another pan. If you must, use a wok) heat the sesame oil and add the vegetables. Stir-fry for 2-3 minutes until the vegetables are lightly coloured and warm.

Slice the steaks and serve on a bed of vegetables.

Happy Cooking and Keep Smiling,

Brendon 🙂


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