Satay Beef Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Beef tenderloin | 1 pound, trimmed | |
| Cornstarch | 1 Teaspoon | |
| Water | 5 Tablespoon, divided | |
| Soy sauce | 3 1/2 Teaspoon, divided | |
| Sesame oil | 2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| 1 medium yellow onion, coarsely chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Dry sherry | 1 Tablespoon | |
| 1 tablespoon satay sauce | ||
| Curry powder | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Fresh chervil and carrot flowers for garnish | ||
Directions
1. Cut meat across grain into thin slices; flatten each slice by pressing with fingers.
2. Combine cornstarch, 3 tablespoons water, 1 1/2 teaspoons soy sauce and sesame oil; mix well. Add to meat in medium bowl; stir to coat well. Let stand 20 minutes.
3. Heat vegetable oil in wok or large skillet over high heat. Add 1/2 of meat, spreading out slices so they do not overlap.
4. Cook meat slices on each side just until lightly browned, 2 to 3 minutes. Remove from wok; set aside. Repeat with remaining meat slices.
5. Add onion and garlic to wok; stir-fry until tender, about 3 minutes.
6. Combine remaining 2 tablespoons water, 2 teaspoons soy sauce, sherry, satay sauce, curry powder and sugar in small cup. Add to wok; cook and stir until liquid boils. Return meat to wok; cook and stir until thoroughly heated. Garnish, if desired.
2. Combine cornstarch, 3 tablespoons water, 1 1/2 teaspoons soy sauce and sesame oil; mix well. Add to meat in medium bowl; stir to coat well. Let stand 20 minutes.
3. Heat vegetable oil in wok or large skillet over high heat. Add 1/2 of meat, spreading out slices so they do not overlap.
4. Cook meat slices on each side just until lightly browned, 2 to 3 minutes. Remove from wok; set aside. Repeat with remaining meat slices.
5. Add onion and garlic to wok; stir-fry until tender, about 3 minutes.
6. Combine remaining 2 tablespoons water, 2 teaspoons soy sauce, sherry, satay sauce, curry powder and sugar in small cup. Add to wok; cook and stir until liquid boils. Return meat to wok; cook and stir until thoroughly heated. Garnish, if desired.
Chef
