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
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.
Tender Chicken with Noodles and Wild Broccoli
Tender Chicken with Noodles and Wild Broccoli from the HOT WOK Serves 4–5 people: 500 g chicken inner fillet 150 g bimi (wild broccoli) 150 g green asparagus 4 carrots 4 spring onions 1 small zucchini 300 g wok noodles (here: “no pre-cooking – straight into the wok”) For the marinade: 2 tbsp oil (peanut or rapeseed oil) 2 tbsp light soy sauce 1 tbsp teriyaki sauce ½ tsp baking soda Cut the chicken fillets into bite-sized pieces. Add all marinade ingredients to a bowl, add the chicken, mix well, and marinate in the fridge for 3–4 hours. The baking soda helps make the chicken extra tender and juicy. Cut the vegetables into chopstick-friendly pieces. Prepare about 800 ml of vegetable or meat broth and add the following: 1 tbsp oyster sauce 3 tbsp light soy sauce 2 tbsp dark soy sauce optionally 1 tbsp teriyaki sauce to tasteStir everything together. Now it’s time for the Hot Wok: Add oil to the wok and then all the vegetables. Stir-fry the vegetables over high heat, tossing constantly. Season generously with a wok spice mix of your choice. Remove the vegetables from the wok (they should still be crunchy). Then stir-fry the marinated chicken pieces. Add about 500 ml of the broth and reduce the heat on the wok burner. (The chicken will still be almost raw inside.) Add the noodles to the wok and keep adding broth as needed until the noodles are fully cooked and no longer absorb liquid. Return the vegetables to the wok, heat briefly – and serve immediately.
