Satay Beef with GailanIngredients:Beef Marinade
1 lb lean beef
1 tbsp Soya sauce pinch sugar
1 tbsp dry sherry
1 tbsp corn starch
Sauce
1 tbsp oyster sauce
1 tbsp dark Soya sauce
1 tbsp satay sauce, chili bean paste, or chili sauce
2 tbsp chicken stock
2 tsp corn starch
3 tbsp canola oil, divided
1 bunch gailan washed, trimmed, cut into 2-inch long segments
1 tbsp minced garlic
2 tbsp chicken stock
1 tbsp fish sauce
1 tsp sesame oil
6 slices fresh ginger, about 1/4 inch thick Directions:Combine beef and marinade ingredients and marinate for 30 minutes. This can be done overnight covered in the refrigerator for convenience and better flavor. In a small mixing bowl, combine sauce ingredients and mix well. Set aside.
Heat wok or non-stick skillet over medium high heat, add 1 tbsp of canola oil and heat until well coated; about 1 minute. Add garlic and stir. Add chicken stock and fish sauce, stir and cover to cook for 2 minutes or until vegetables are just tender crisp. Add sesame oil and toss to mix. remove with slotted spoon, arrange on platter and keep warm. Add vegetable juicies to sauce mixture.
Clean off wok with a damp towel, return to stove and heat over high heat. Add remaining canola oil and heat until just smoking. Add ginger and fry for about 1 minute to infuse flavor; remove and discard ginger. Add beef and fry until golden brown, 1 to 2 minutes on each side. Add sauce mixture, bring to a boil and stir constantly until sauce is thickened, about 30 seconds. Pour beef mixture over gailan and serve. Alternatively, you can add gailan and stir to mix before serving. 4 servings Recipe compliments of Canola Info
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