Stir-fried beef with peanut (saté) sauce

Name: Stir-fried beef with peanut (saté) sauce
Cuisine: China
Ingredients: sea salt and freshly ground black pepper (optional); sea salt and freshly ground black pepper (optional); 2 tablespoons water; 2 tablespoons dark soy sauce; 1 teaspoon caster sugar; 1 teaspoon mild curry powder; a dash of rice wine, sake or dry sherry; a dash of rice wine, sake or dry sherry; a dash of rice wine, sake or dry sherry; 1 tablespoon peanut (saté) sauce; 1 fat garlic clove, peeled and very finely chopped; 1 medium onion, peeled and finely chopped; 2 or 3 tablespoons water mixed with 1 tablespoon vegetable oil; 2 or 3 tablespoons water mixed with 1 tablespoon vegetable oil; 1 teaspoon cornflour; 2 or 3 teaspoons sesame oil; 150 ml/5 fl oz soy sauce; vegetable oil; 500 g/1 lb 2 oz piece fillet steak, membrane trimmed off

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

500 g/1 lb 2 oz piece fillet steak, membrane trimmed off
vegetable oil

Asia
China
Sichuan
Main course

Method

Place the fillet of beef in the freezer for 1 hour as this will make it easier to slice. Meanwhile, mix all the ingredients for the marinade in a bowl.
Remove the beef from the freezer and slice the beef into wafer-thin slices. Place the slices in the marinade and turn to coat the meat, then leave for 1 hour.
Meanwhile, to make the peanut sauce, heat