Satay-style beef with broccoli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Market steak or beef fillet |
| =OR=- New York steak | ||
| 2 | teaspoons | Dark soy sauce |
| 1 | teaspoon | Shrimp paste |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Rice wine |
| 1 | pounds | Chinese broccoli |
| 1 | cup | Peanut oil -- for |
| Deep-frying | ||
| ½ | teaspoon | Shrimp paste |
| 1 | cup | Chicken stock |
| ½ | teaspoon | Satay sauce -- -=OR=- chili bean sauce |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Dark soy sauce |
| 2 | teaspoons | Rice wine |
| ½ | teaspoon | Cornstarch -- mixed with |
| ½ | teaspoon | Water |
Directions
MARINADE
SAUCE
PLACE THE STEAK IN THE FREEZER for about 20 minutes or until it is firm to the touch. Cut it, against the grain, into thin slices. Place the meat in a medium-sized bowl with all the marinade ingredients and refrigerate for 20 minutes. Separate the Chinese When the sauce has thickened, return the meat to the wok and stir to mix well. Serve with the warm broccoli.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :