BEEF: Beef cooked this way can be served on its own. It is also good to use it to toss with fried noodles or to top a plate of cooked veggies.

BEEF WITH SATAY SAUCE 沙茶半肉:

8 oz. beef fillet                                                           

2 tbsp. store-bought “satay” sauce 沙茶醬

½ tsp. tapioca starch mixed with 3 tbsp water

½ tsp dark soy sauce                                                   

2 tbsp. cooking oil

seasoning for beef:

   ½ tbsp. sugar                                                

   1 tsp. tapioca starch

   1 tbsp. light soy sauce                                              

   1 tbsp. grated ginger

   1 tbsp. rice wine or dry sherry                     

   dash white pepper

   dash sesame oil                                            

   4 tbsp. water

   2 tbsp. oil

Slice beef across the grain into thin slices. Mix seasoning ingredients together and add into beef. Marinate for 30 minutes.

In wok or non-stick saucepan, heat oil over high heat until very hot. Add beef into hot pan. Stir-fry for 1-2 minutes or until meat is no longer pink. Remove with slotted spoon and keep warm. Heat wok or saucepan up again with a dash of cooking oil; and add in “satay” sauce. Stir quickly for 30 seconds or so until fragrant; then return beef to pan. Toss well to coat beef with sauce.

Add soy sauce and starch solution into beef in pan. Toss well and cook until sauce is thickened; then remove from heat. Serve immediately.