Fillet of Beef Roasted in Satay Sauce

Gah Lei Ngau Lau Yuk

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This is another version of satay. Here I do not cut up the beef; rather, I use a piece of tenderloin. However, once it is cooked, it retains the flavor of Southeast Asia. It is quite adaptable to the Western kitchen. It can be served hot or cold.