“Recipe from an old Australian Women's Weekly cookbook. The sate sauce should be a thick paste type that you will probably find in the Asian food aisle of the supermarket near the green and red curry pastes. We used Yeo's Satay Sauce. We changed the beef to round steak, the original recipe called for fillet. You can use whichever cut you prefer.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim all fat and sinew from the meat. Cut into 5mm slices. Gently pound each slice to flatten slightly.
  2. Put meat in a bowl with soy sauce, pepper, sesame oil, cornflour and water. Mix well and let stand for 20mins.
  3. Heat oil in a wok or pan, separate meat and sauté until browned on both sides. Remove from pan.
  4. Add diced onion and garlic to the pan, sauté gently until onion is transparent.
  5. Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce. Add to onion and garlic in pan. Stir until boiling.
  6. Return beef to pan and heat through. It should only take about a minute.

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