Satay Beef Photo
Satay Beef

YIELD Makes 4 servings


1 pound beef tenderloin steaks
1 teaspoon cornstarch
5 tablespoons water, divided
3‑1/2 teaspoons soy sauce, divided
2 teaspoons dark sesame oil
2 tablespoons vegetable oil
1 medium yellow onion, coarsely chopped
1 clove garlic, minced
1 tablespoon dry sherry
1 tablespoon prepared satay sauce
1 teaspoon curry powder
1/2 teaspoon sugar
Fresh chervil and carrot flowers** for garnish
**To make carrot garnish, cut carrot crosswise into thin slices; cut into desired shape with small decorative cutter or sharp knife.


  1. Cut meat crosswise 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 half of meat, spreading out slices so they don't overlap.
  4. Cook meat slices 2 to 3 minutes on each side or just until lightly browned. Remove from wok; set aside. Repeat with remaining meat slices.
  5. Add onion and garlic to wok; stir-fry about 3 minutes or until tender.
  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 heated. Garnish, if desired.
This recipe appears in: Asian
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