1 lb Market steak or beef fillet
-=OR=- New York steak
MARINADE
2 tsp Dark soy sauce
1 tsp Shrimp paste
2 tsp Cornstarch
2 tsp Rice wine
1 lb Chinese broccoli
1 cup Peanut oil, for deep-frying
SAUCE
1/2 tsp Shrimp paste
1 cup Chicken stock
1/2 tsp Satay sauce, -=OR=-
2 tsp -chili bean sauce
1 tsp Sugar
1 tsp Dark soy sauce
2 tsp Rice wine
1/2 tsp Cornstarch, mixed with
1/2 tsp Water
A Recipe for
Satay-Style Beef With Broccoli
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
This Recipe for Satay-Style Beef With Broccoli is one of thousands in the Recipes-to-go Beef Cookbook.
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
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A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
This is a recipe for Satay-Style Beef With Broccoli from the recipe cookbook of Recipes-to-go (Beef)
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Herb Tip |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
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 broccoli leaves and
stalks, and cut the leaves into 2-inch pieces. Peel the stalks and
cut them into thin, diagonal slices. Wash well in several changes of
water. Blanch the broccoli for 2 minutes in a large pot of salted,
boiling water. Drain well and arrange on a serving platter. Set aside
in a warm spot. Heat a wok or large skillet until it is very hot and
add the oil. When the oil is very hot, add the meat and stir for 2
minutes. Drain the contents of the wok into a colander set inside a
stainless steel bowl, reserving some of the oil. Return 1 tablespoon
of the drained oil to the wok and reheat. Add the shrimp paste and 3
tablespoons of the chicken stock and stir-fry for 30 seconds. Add the
remaining stock and the rest of the sauce ingredients and cook for
another 30 seconds. When the sauce has thickened, return the meat to
the wok and stir to mix well. Serve with the warm broccoli.
Serves: 4
Satay-Style Beef With Broccoli Recipe brought to you by Recipes To-Go