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Sate Beef

Sate Beef

Chinese Sate Beef is made with spicy sate sauce. If unavailable, barbecue sauce can be substituted. Also, chicken or pork can be used instead of beef.


  • 1 pound (450 grams) flank steak
  • Marinade:
  • 2 teaspoons soy sauce
  • a few drops sesame oil
  • 2 teaspoons water
  • 1 tablespoon cornstarch
  • Sauce:
  • 2 tablespoons Sate sauce or barbecue sauce
  • 2 tablespoons water
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon chile paste, or to taste
  • Other:
  • 1 garlic clove, chopped
  • 1/2 onion, peeled and chopped
  • 1 green onion, washed and finely chopped
  • Oil for deep-frying and stir-frying
  • A pinch of corinader powder (optional)


Partially freeze the steak. Cut across the grain into very thin strips. Lay in a shallow glass dish. Mix in the soy sauce, sesame oil, water and cornstarch. Marinate for 20 to 30 minutes.

While the beef is marinating, prepare the vegetables and heat the oil for deep-frying. Mix together the sauce ingredients and set aside.

Carefully add the steak to the hot oil and deep-fry briefly. Remove and place on paper towels to drain. Drain all but 2 tablespoons oil out of the wok.

Add the garlic to the wok and stir-fry briefly until aromatic (about 30 seconds). Add the onion and stir-fry until softened.

Push the vegetables up to the side of the wok. Add the sauce and cook for another minute before adding the drained beef back into the wok. Mix everything together, add the green onion and coriander if using and cook for 1 - 2 minutes until all the ingredients are heated through. Serve hot.

Yield: 4-6 Servings

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