Satay-Style Beef with Broccoli
- Serves: 4
- Prep-time: 40mins
- Cook-time: 10mins
plate, carving knife, glass bowl, knife, saucepan, frying pan, colander set (stainless steel drainer), tablespoon, teaspoon
- 500g beef fillet steak
- 2tso dark soy sauce
- 1tsp shrimp paste
- 2tsp cornstarch
- 2tsp rice wine
- 400g Chinese broccoli
- 4tbps peanut oil
- ½ tsp shrimp paste
- 150ml chicken stock
- ½ tsp satay sauce
- 1tsp sugar
- 1tsp dark soy sauce
- 2tsp rice wine
- ½ tsp cornstarch
- ½ tsp water
- Rinse your beef fillet steak under cold running water, dab dry and using a plate pop into your freezer for 20 minutes (or until the meat feels firm to the touch).
- Using a carving knife, cut against the grain to form thin slices.
- Next take a glass bowl and gently mix the marinade ingredients together (soy sauce, shrimp paste, cornstarch and rice wine) into a paste before adding the beef. Once each of these slices is properly covered, pop into your fridge and leave for 20 minutes.
- Whilst this is marinading get a saucepan and filling it with water and salt, set to boil on your hob. Next take your Chinese broccoli and separate any leaves and stalks. Aim to cut the leaves into 2 inch pieces before peeling the stalks and cutting them into diagonal slices.
- Once sliced, rinse under your tap several times and place into the saucepan. NOTE: At this point the water should be boiling.
- Blanch your broccoli for 2 minutes and drain well. Set to the side for later.
- Taking a frying pan, heat it on your hob until hot and then add your peanut oil.
- Wait until this oil is bubbling before adding your meat marinade to the pan. Let it stir-fry for 2 minutes and using your colander set, drain into a bowl. NOTE: Remember to save the oil.
- Once drained, take 1tbsp of the oil and re-add to your frying pan, ready for making your sauce.
- Let the oil become hot again, before you introduce the shrimp paste and add 3 tbsp of chicken stock into the pan. Stir-fry for 30 seconds before adding the remainder of the stock and the satay sauce, sugar, soy sauce, rice wine, cornstarch and water. Cook for a further 30 seconds.
- When your sauce has thickened, pop the meat into the pan and stir in well (i.e. until all the meat is covered).
- Cook for another 2 minutes and serve alongside the warm broccoli.