Beef Sate Cantonese Style
Sha Duo Niu Rou
Chinese – Fusion
A version of Malaysian or Singaporean Beef Sate adapted by Cantonese cooks to the Chinese taste. The flavorings and cooking style are based on the Southeast Asian original, but the Chinese version dispenses with skewers.
2 pounds Boneless Beef, such as Flank Steak
½cup dark Soy Sauce
2½ tablespoons Curry Powder
¼ teaspoon Salt
¼ teaspoon White Pepper
5½ tablespoons Honey
3 – 4 tablespoons Oil
First cut the Beef into 1-inch cubes.
Mix 2½ tablespoons of the Dark Soy Sauce with the Curry Powder. Mix well and set aside.
Combine Salt, White Pepper and Honey in a bowl, add ¼ cup Soy Sauce and mix together well. Then add the Curry mixture. Add the rest of the Soy Sauce and mix well.
Put the Beef in the Curry mixture and let marinate at least 8 hours, preferably overnight, refrigerated.
When ready to cook, put the Oil in the bottom of a shallow frying pan to cover the bottom. Brown the Beef cubes for 1 minute on each side until they become light brown. Remove to a baking pan and arrange in a single layer. Add the pan juices from the frying pan, plus any leftover marinade.
To finsh, put the baking pan in a preheated broiler and broil from 3 to 7 minutes, according to preferred level of doneness, then serve immediately.