SATE BEEF

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Sate Beef image

Recipe from an old Australian Women's Weekly cookbook. The sate sauce should be a thick paste type that you will probably find in the Asian food aisle of the supermarket near the green and red curry pastes. We used Yeo's Satay Sauce. We changed the beef to round steak, the original recipe called for fillet. You can use whichever cut you prefer.

Provided by The Normans

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

500 g round steaks
1 1/2 teaspoons soy sauce
pepper
2 teaspoons sesame oil
1 teaspoon cornflour
2 tablespoons water
2 tablespoons vegetable oil
1 garlic clove, crushed
1 medium onion, diced
3 teaspoons satay sauce
2 teaspoons dry sherry
1 teaspoon curry powder (We use Keens Curry)
salt
2 tablespoons water
2 teaspoons soy sauce
1/2 teaspoon sugar

Steps:

  • Trim all fat and sinew from the meat. Cut into 5mm slices. Gently pound each slice to flatten slightly.
  • Put meat in a bowl with soy sauce, pepper, sesame oil, cornflour and water. Mix well and let stand for 20mins.
  • Heat oil in a wok or pan, separate meat and sauté until browned on both sides. Remove from pan.
  • Add diced onion and garlic to the pan, sauté gently until onion is transparent.
  • Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce. Add to onion and garlic in pan. Stir until boiling.
  • Return beef to pan and heat through. It should only take about a minute.

Nutrition Facts : Calories 343.2, Fat 23.6, SaturatedFat 6.9, Cholesterol 91.2, Sodium 365.4, Carbohydrate 4.5, Fiber 0.7, Sugar 1.8, Protein 26.9

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