Authentic wok recipes
Authentic Wok Recipes – Master the Art of High-Heat Cooking
Unlock the full potential of your HOT WOK with our collection of wok recipes made for high-heat cooking. From quick stir-fries and authentic Asian dishes to chicken, beef, seafood, noodles, paella and outdoor cooking, find inspiration for your next meal.
Explore Our Wok Recipes
Whether you are looking for a quick everyday stir-fry, an authentic Asian wok recipe or inspiration for outdoor cooking, explore our recipes and discover new ways to cook with HOT WOK.
From sizzling Asian classics to creative outdoor meals, we provide step-by-step guides optimized for high-performance gas stoves. Cooking with 7, 10, or 12 kW requires speed and precision, and our recipes show you exactly how to balance the intense heat with fresh ingredients to keep vitamins, crunch, and flavor intact.Explore our categories and get inspired:
- Quick Stir-Fries: Healthy everyday meals in under 15 minutes.
- The Grill & Paella Collection: Use your HOT WOK for more than just Asian cuisine.
- Tips from the Chef: Learn how to season your pan and control the flame for perfect results.
Let's Wok - Recipes
Let's Wok - Recipes
Steak Bites with Crispy Garlic Butter Potatoes
Steak Bites with Crispy Garlic Butter Potatoes Juicy, perfectly seared steak bites, golden crispy potatoes and a rich garlic butter sauce with fresh herbs. A simple combination of ingredients that delivers incredible flavour. Prepared on the powerful HOT WOK PRO 12 kW, this dish makes the most of intense heat to create a delicious crust on both the steak and potatoes. Then simply turn down the heat to prepare a rich, aromatic garlic butter sauce that brings everything together. Servings: 2–3 peoplePreparation & cooking time: Approximately 35–45 minutes, plus potato drying time if neededEquipment: HOT WOK PRO 12 kW and a carbon steel wok pan Ingredients For the steak 500–600 g ribeye or rump steak 1 tbsp neutral high-heat cooking oil Salt and freshly ground black pepper 1 tsp garlic powder (optional) For the crispy potatoes 600–800 g small potatoes 2–3 tbsp neutral cooking oil Salt and freshly ground black pepper For the garlic butter sauce 40 g butter 4–5 garlic cloves, finely chopped 1–2 sprigs fresh rosemary or thyme 1 tbsp fresh parsley, chopped 1 tsp Worcestershire sauce 1 tsp Dijon mustard A squeeze of fresh lemon juice Flaky sea salt, to finish How to Make Steak Bites with Crispy Garlic Butter Potatoes 1. Prepare the potatoes Wash the potatoes and boil them whole, with the skin on, in lightly salted water for approximately 15–25 minutes, depending on their size. The potatoes should be almost tender but still firm enough to hold their shape. Drain thoroughly and leave them to steam-dry for 10–15 minutes. Cut any larger potatoes into bite-sized pieces. HOT WOK TIP: Allowing the potatoes to dry before frying helps create a beautifully golden, crispy surface. 2. Make the potatoes golden and crispy Fire up your HOT WOK PRO 12 kW and heat your wok pan over high heat. Add 2–3 tablespoons of neutral cooking oil, followed by the potatoes. Spread them across the hot surface and let them cook undisturbed for a couple of minutes before turning. Continue frying until the potatoes develop a delicious golden crust and crispy edges. Season with salt and freshly ground black pepper. Remove the potatoes from the wok and keep them warm. 3. Sear the steak bites over high heat Cut the steak into approximately 2–3 cm cubes and pat them dry with kitchen paper. Season generously with salt, freshly ground black pepper and optional garlic powder. Bring the HOT WOK back to high heat and add a little neutral cooking oil. Add the steak bites in small batches, allowing enough space between the pieces for proper searing. Sear for approximately 1–2 minutes per side, depending on the size of the cubes and your preferred doneness. The goal is a beautifully browned exterior while keeping the steak juicy and tender inside. Remove the steak from the wok and let it rest briefly. HOT WOK TIP: Avoid overcrowding the wok. The powerful heat of the HOT WOK PRO 12 kW creates an excellent sear, but too much meat at once will release moisture and reduce browning. 4. Prepare the garlic butter sauce Reduce the heat to medium-low and allow the wok to cool slightly. Add the butter, finely chopped garlic and fresh rosemary or thyme. Stir gently until the butter melts and the garlic becomes fragrant. Add Worcestershire sauce and Dijon mustard, stirring everything together to create a rich, aromatic sauce. Be careful not to burn the garlic or brown the butter too much. 5. Bring everything together Return the crispy potatoes and seared steak bites to the wok. Gently toss everything in the warm garlic butter sauce until evenly coated. Finish with freshly chopped parsley, a squeeze of lemon juice and a sprinkle of flaky sea salt. Serve immediately while the steak is juicy, the potatoes are golden and the garlic butter is beautifully aromatic. HIGH HEAT FOR SEARING. LOW HEAT FOR FLAVOUR. This recipe is a perfect example of why HOT WOK is much more than a traditional wok burner. Use HIGH HEAT to create a delicious crust on juicy steak bites and crispy potatoes. Then turn down the heat to gently prepare a rich garlic butter sauce without burning the delicate ingredients. From quick stir-fries and perfectly seared steaks to comforting one-pan meals, HOT WOK gives you the power when you need it and the control when you don't. Discover our HOT WOK starter packages or explore more recipes and cooking inspiration.
Live-Fire Flank Steak and Sivri Pepper Wok Beef
Charcoal-grilled flank steak meets the intense heat of the HOT WOK. The beef is grilled whole for a deep, smoky crust, then sliced thin and finished in a screaming-hot wok with charred onions, Sivri peppers and a rich, glossy sauce. Serves approx. 4 Ingredients Flank steak & marinade 700–900 g flank steak 3 tbsp light soy sauce 1 tbsp Worcestershire sauce 1 tbsp neutral oil 1 tsp sesame oil 2 tsp sweet paprika ½ tsp hot paprika 3–4 garlic cloves, grated 1 tsp fresh ginger, grated 1 tsp brown sugar ½ tsp black pepper 1 tsp rice vinegar Vegetables 2 large yellow onions 4–6 Sivri peppers 3 garlic cloves, finely chopped 1–2 spring onions Sesame seeds Wok sauce 3 tbsp light soy sauce 1½ tbsp oyster sauce 1 tbsp Shaoxing wine 1 tsp rice vinegar 1 tsp honey 1 tsp sesame oil ½ tsp sweet paprika ½ tsp freshly cracked black pepper 2 tbsp water For cooking Approx. 1½ tbsp neutral high-heat cooking oil A small drizzle of sesame oil for finishing Chili crisp, optional Preparation Combine all the ingredients for the marinade and coat the flank steak thoroughly. Cover and marinate in the refrigerator for 4–8 hours. Before grilling, remove the steak from the marinade and pat the surface fairly dry. You want to keep the flavour from the marinade while getting the surface dry enough to develop a serious charred crust. Cut the onions into thick wedges or strips. Cut the Sivri peppers into pieces approximately 4–5 cm long. Keep them relatively large so they can blister and char while still retaining some bite. Mix all the ingredients for the wok sauce in a bowl and set aside. Grill the flank steak Get your charcoal grill very hot. Place the whole flank steak directly over the heat and grill until you have a dark, well-charred crust on the outside. For medium rare, aim for a core temperature of approximately: 52–54°C Remove the steak slightly before your preferred final doneness, as it will get a very quick finish in the wok later. Let the steak rest for 8–10 minutes. Fire up the HOT WOK Place your wok on the HOT WOK PRO 12 kW burner and let it get extremely hot. Add approximately 1½ tbsp neutral oil. Add the onions first and stir-fry over high heat for approximately 1½–2 minutes. Add the Sivri peppers and continue stir-frying for another 2–3 minutes. You want the vegetables to develop charred edges while still retaining a little crunch. Add the chopped garlic during the final 20–30 seconds. Bring everything together Slice the rested flank steak very thinly against the grain. Push the vegetables towards the sides of the wok and add the sliced beef. Toss everything aggressively over high heat for 30–45 seconds. Pour in the prepared wok sauce and keep everything moving. With the intense heat of the HOT WOK PRO 12 kW, the sauce will reduce quickly and coat the beef and vegetables. Toss for another 30–45 seconds, then turn off the burner. Finish with sliced spring onions, sesame seeds and a small drizzle of sesame oil. Add chili crisp if you want an extra kick. Serve immediately. Live fire for the crust. 12 kW wok heat for the finish.
Asian marinated steak with wok noodles
Enjoy the perfect combination of juicy steak, crisp vegetables, and flavorful noodles in this Asian-inspired dish. The steak is marinated overnight to develop a rich umami flavor before being served on a bed of wok-fried noodles and vegetables. Serves: 4 Ingredients For the steak marinade 4 steaks (ribeye, sirloin, or striploin) 1 tbsp olive oil 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp Chinese black rice vinegar 3 cm fresh ginger, finely chopped 3 cloves garlic, finely chopped 1 tbsp toasted white sesame seeds 1 tbsp soy sauce 1 tsp freshly ground black pepper For the noodles and vegetables 300 g egg noodles or wok noodles 1 red bell pepper, sliced 1 carrot, cut into thin strips 150 g broccoli florets 100 g snow peas 3 spring onions, sliced 2 cloves garlic, finely chopped 2 cm fresh ginger, finely chopped 1 red chili, finely chopped 1 tbsp sesame oil For the noodle sauce 2 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp hoisin sauce or teriyaki sauce 1 tsp sesame oil Instructions In a bowl, combine olive oil, sesame oil, maple syrup, black rice vinegar, ginger, garlic, sesame seeds, soy sauce, and black pepper. Coat the steaks thoroughly with the marinade. Cover and refrigerate for approximately 12 hours. Prepare the noodles Cook the noodles according to the package instructions. Drain and set aside. Cook the steak Remove the steaks from the refrigerator 30 minutes before cooking. Heat your HOT WOK burner with a grill plate, cast iron pan, or frying pan. Cook the steaks to your preferred doneness. Let the steaks rest for 5–10 minutes before slicing. Wok the vegetables and noodles Heat a wok over high heat. Add sesame oil. Stir-fry garlic, ginger, and chili for about 30 seconds. Add broccoli, carrot, bell pepper, and snow peas. Stir-fry for 3–4 minutes until the vegetables are tender-crisp. Add the cooked noodles. Pour in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything together for 1–2 minutes. Add the spring onions and give everything a final stir. Serve Slice the rested steak into thin strips. Divide the noodles and vegetables between serving bowls or plates. Arrange the steak on top. Garnish with extra sesame seeds and spring onions if desired. Tip For the best results, cook the vegetables quickly over high heat. The intense heat from a HOT WOK burner helps preserve their texture while adding authentic wok flavor to the dish.
