Chaozhou Satay Beef
A Chaoshan specialty featuring tender beef in rich satay sauce, stir-fried with Chinese broccoli or water spinach. Perfect with steamed rice.
Ingredients
13 items- Beef tenderloin or sirloin 300 g
- Sacha sauce (Chinese satay sauce) 3 tablespoons
- Light soy sauce 1 tablespoon
- Dark soy sauce 1/2 tablespoon
- Sugar 1 teaspoon
- Shaoxing wine 1 tablespoon
- Cornstarch 1 teaspoon
- Baking soda 1/4 teaspoon
- Chinese broccoli or water spinach 200 g
- Garlic 3 cloves
- Ginger 2 slices
- Chili pepper 1
- Cooking oil as needed
Nutrition
Steps （7 steps）
Slice the beef against the grain into thin slices (about 0.3 cm). Place in a bowl with light soy sauce, Shaoxing wine, cornstarch, baking soda, and 1 tablespoon water. Mix well in one direction and marinate for 15 minutes.
Wash the greens, trim old leaves, and cut into 5 cm segments. Slice garlic, julienne ginger, and slice chili if using.
In a small bowl, mix sacha sauce, dark soy sauce, sugar, and 2 tablespoons water until combined. Set aside.
Heat the wok over medium heat, add 2 tablespoons oil. When oil is hot (about 60% heat), add the beef and quickly stir-fry until it changes color (about 30 seconds). Immediately remove.
Add another 1 tablespoon oil to the wok over high heat. Stir-fry garlic, ginger, and chili for about 15 seconds until fragrant. Add the greens and stir-fry until brightened (about 1 minute).
Return the beef to the wok. Pour in the sauce mixture and stir-fry over high heat for about 20 seconds until everything is well coated and the sauce thickens.
Transfer to a serving plate and serve immediately with steamed rice.
Tips
Always slice beef against the grain for tenderness. A small amount of baking soda helps tenderize, but do not exceed 1/4 teaspoon. Sacha sauce is salty, so no extra salt is needed. Cook the greens just until crisp-tender to retain texture.
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