Satay-Style Beef with Broccoli
Yield
4 servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, filet mignon
or market steak or New York steak |
*
|
| marinade | |||
| 2 | teaspoons |
soy sauce, dark
|
|
| 1 | teaspoon |
shrimp paste
|
*
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | teaspoons |
rice wine
|
|
| 1 | pound |
broccoli florets
Chinese |
|
| 1 | cup |
peanut oil
for deep-frying |
|
| sauce | |||
| ½ | teaspoon |
shrimp paste
|
*
|
| 1 | cup |
chicken broth
|
|
| ½ | teaspoon |
sauce
satay or chili bean sauce |
* |
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
soy sauce, dark
|
|
| 2 | teaspoons |
rice wine
|
|
| ½ | teaspoon |
cornstarch
mixed with |
|
| ½ | teaspoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, filet mignon
or market steak or New York steak |
*
|
| marinade | |||
| 1E+1 | ml |
soy sauce, dark
|
|
| 5 | ml |
shrimp paste
|
*
|
| 1E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
rice wine
|
|
| 453.6 | g |
broccoli florets
Chinese |
|
| 237 | ml |
peanut oil
for deep-frying |
|
| sauce | |||
| 2.5 | ml |
shrimp paste
|
*
|
| 237 | ml |
chicken broth
|
|
| 2.5 | ml |
sauce
satay or chili bean sauce |
* |
| 5 | ml |
sugar
|
|
| 5 | ml |
soy sauce, dark
|
|
| 1E+1 | ml |
rice wine
|
|
| 2.5 | ml |
cornstarch
mixed with |
|
| 2.5 | ml |
water
|
|
Directions
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.
