500g rump steak, cut into thin slices
¼ cup water
3 onions, sliced
½ teaspoon bicarbonate of soda
4 tablespoon oil
1 tablespoon sugar
¼ cup worcestershire sauce
½ cup tomato sauce
½ cup white wine
Combine bicarbonate of soda and water, add beef and marinate at least one hour. Heat 1 tablespoon of oil in wok. Drain water from meat and add meat to wok. Cook on high for two minutes. Set aside.
Heat sizzle plate in hot oven for agout ten minutes.
Heat wok with a tablespoon of oil and cook onions until onions are transparent. Set aside and keep warm.
Return steak to pan, add combined tomato sauce and worcestershire sauce and sugar and bring to the boil.
Remove sizzle plate from oven, place onions on plate, add beef and sauce. Pour wine over plate to give the sizzle.