Satay Beef (China)
- 1 pound beef tenderloin
- 5 tablespoons water
- 1 teaspoon cornstarch
- 3 1/2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 1 medium onion, coarsely chopped
- 1 clove garlic, crushed
- 1 tablespoon dry sherry
- 1 tablespoon satay sauce
- 1 teaspoon curry powder
- 1/2 teaspoon sugar
- Scallions, if desired
- Remove and discard fat from meat. Cut
meat across the grain into thin slices. Flatten each slice slightly
by pressing with fingers. Combine 3 tablespoons of the water, the
cornstarch, 1 1/2 teaspoons of the soy sauce and the sesame oil
in medium bowl. Mix in meat. Let stand 20 minutes.
- Heat vegetable
oil in wok over high heat. Add half of the meat to wok, spreading
out slices so they do not overlap. Cook slices on each side just
until light brown, 2 to 3 minutes.
- Remove meat from wok. Repeat
with remaining meat, then remove it from wok.
- Add onion and garlic
to wok. Stir fry until onion is soft, about 3 minutes.
- Combine remaining
2 tablespoons water, 2 teaspoon soy sauce, the sherry, satay sauce,
curry powder and sugar. Add mixture to onions. Cook and stir until
- Mix in meat.
- Garnish with thinly sliced scallions, if desired.
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