Chinese Satay Beef

SLIVER & BITES BEEF TENDERISING MARINADE

1. Combine the dry ingredients.

2. Add the soy sauce and set the marinade aside to develop.

NOTE: Yum Yum seasoning can usually be found at a good Asian greengrocer.

PREPARE TOPSIDE BEEF FOR MARINATING

1. Remove any large portions of fat and as much sinew as possible.

2. Cut with the grain to create long lengths of meat; this will now allow you to slice against the grain later into thin pieces.

3. Place the thin sliced beef in a bowl and sprinkle baking soda over, followed water.

4. Mix well and add the marinade ingredients: white pepper, salt, sugar, tenderising marinate (yum yum), sesame oil, Shaoxing rice wine and dark soy.

5. Mix thoroughly along with the cornflour

6. Cover and refrigerate for 30 to 50 minutes.

PREPARE INGREDIENTS FOR FINAL COOK

NOTE: This will help make the cooking process calm and successful also keep the below ingredients in a separate bowls, as it is added at a different time during cooking and can burn easily.

1. Cut the brown onion into wedges and manually separate to assist in even cooking.

2. Dice the garlic into roughly 1 mm x 1 mm pieces.

NOTE: if you prefer minced this also works.

3. Prepare garnish, using kitchen scissors or knife prepare thinly slice fresh chilli and spring onion. This adds a little flavour but mainly gives the finished dish a great look for photos.

COOKING STATION SETUP

NOTE: In separate ramekins measure and prepare the blow ingredients as they are introduced at different times.

· coconut cream

· peanut butter

· onion wedges

· curry powder

· brown sugar

· garlic

· Shaoxing rice wine

· soy sauce.

COOK THE SATAY BEEF

1. Remove the marinated beef from the fridge and either strain off the excess watery marinade or let the excess drip off as you transfer the beef to the wok.

2. Add vegetabe oil to a large wok and heat the oil to approximately 160°C

3. Add the beef and cook for 3 minutes, then transfer it to a clean bowl ready to be reintroduced later in the cook.

NOTE: There will be some rare beef strips and will complete cooking when returned later in the cook.

4. Clean the wok with some paper towel or use a fresh wok.

5. Add some vegetable oil along with the onions and sauté for 5 minutes or until translucent and just before they begin to brown

6. Add the garlic toss for no more than 2 minutes and then return the beef to the wok.

NOTE: If any oil has run off into the bowl, drain it before returning the beef.

7. Toss the meat and onions together for 2 to 3 minutes, then place them to the side in a bowl covered to trap the heat.

SATAY SAUCE METHOD

1. Clean the wok with some paper towel or use a fresh wok.

2. Place peanut butter into the wok over medium heat, followed by the coconut cream. Melt mix and combine.

3. Add the brown sugar, curry powder, soy sauce and Shaoxing rice wine. Mix well, reducing the heat if the sauce begins to bubble.

NOTE: Add a little more coconut cream if the sauce becomes too thick.

4. Return the meat and onions to the wok and mix until the beef is well coated in the satay sauce.

SATAY BEEF SERVING SUGGESTION

Plate the Satay Beef over white or fried rice and finish with the prepared garnish of chilli and green onion (spring onion).

I also like to sprinkle sesame seeds over the top.

Enjoy!