Satay-Style Beef with Broccoli
Submitted by rob666
Satay-style beef stir-fry with Chinese broccoli, shrimp paste, dark soy sauce, and rice wine. Thin-sliced steak wok-fried and tossed in a savory peanut-inspired sauce.
YIELD
4 servingsPREP
60 minCOOK
30 minREADY
90 minA restaurant-quality stir-fry that pairs thin-sliced beef with blanched Chinese broccoli in a rich, savory satay sauce built on shrimp paste, dark soy sauce, and rice wine.
The technique here is all about temperature control. Partially freezing the steak for 20 minutes firms it up just enough to slice paper-thin against the grain. That short marinade in dark soy, shrimp paste, cornstarch, and rice wine velvets the beef so it stays tender during high-heat cooking.
The wok needs to be screaming hot before the oil goes in. Two minutes of fast stirring, then drain the meat and build the sauce in the same wok with just a tablespoon of the reserved oil. Shrimp paste fries first for 30 seconds to bloom its funky, umami-packed flavor, then chicken stock, satay sauce, and the remaining seasonings come together fast. The cornstarch slurry thickens everything in seconds. Return the beef, toss to coat, and serve over the warm broccoli.
Pro Tips
- Chinese broccoli (gai lan) has thick stems that need peeling and separate cooking from the leaves. Cut stems into diagonal slices for even blanching.
- Don’t crowd the wok. If your wok is small, stir-fry the beef in two batches for proper searing instead of steaming.
- Drain the stir-fried meat into a colander over a bowl. Keeping the excess oil separate lets you control exactly how much goes back into the wok.
Variations
- Swap filet mignon for flank steak or sirloin, which are more affordable and still work well sliced thin.
- Use regular broccoli florets if Chinese broccoli isn’t available at your market.
- Add a tablespoon of chunky peanut butter to the sauce for a more pronounced satay flavor.
Ingredients
Directions
PLACE THE STEAK IN THE FREEZER for about 20 minutes or until it is firm to the touch.
Cut it, against the grain, into thin slices. Place the meat in a medium-sized bowl with all the marinade ingredients and refrigerate for 20 minutes.
Separate the Chinese broccoli leaves and stalks, and cut the leaves into 2-inch pieces.
Peel the stalks and cut them into thin, diagonal slices.
Wash well in several changes of water. Blanch the broccoli for 2 minutes in a large pot of salted, boiling water.
Drain well and arrange on a serving platter.
Set aside in a warm spot. Heat a wok or large skillet until it is very hot and add the oil.
When the oil is very hot, add the meat and stir for 2 minutes.
Drain the contents of the wok into a colander set inside a stainless steel bowl, reserving some of the oil.
Return 1 tablespoon of the drained oil to the wok and reheat.
Add the shrimp paste and 3 tablespoons of the chicken stock and stir-fry for 30 seconds.
Add the remaining stock and the rest of the sauce ingredients and cook for another 30 seconds.
When the sauce has thickened, return the meat to the wok and stir to mix well.
Serve with the warm broccoli.
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