Name: Beef Satay
Cuisine: China
Ingredients: 3 tablespoons peanut oil; 2 pounds flank steak, cut into 1-inch cubes; 2 tablespoons curry powder, preferably Madras; ½ cup dark soy sauce; 5½ tablespoons honey; ⅛ teaspoon white pepper

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is an excellent example of how the Cantonese accept the tastes of another cuisine and by subtly changing it make it their own. The satay is widely known throughout Indonesia, Singapore, Malaysia, and Thailand and was brought to China by traders. In Canton and Hong Kong there are many versions of this curry-enhanced preparation. I have several versions myself; this is one that I favor for its particular strong aroma and flavor.