{"id":3798,"date":"2013-10-24T13:40:47","date_gmt":"2013-10-24T03:40:47","guid":{"rendered":"http:\/\/plate4eight.com\/?p=3798"},"modified":"2023-06-19T19:07:56","modified_gmt":"2023-06-19T09:07:56","slug":"sate-beef","status":"publish","type":"post","link":"https:\/\/plate4eight.com\/?p=3798","title":{"rendered":"Sate Beef"},"content":{"rendered":"

\"Sate<\/a><\/p>\n

 <\/p>\n

My Mother-In-Law has a secret!  Nothing really earth shattering, but I’m pretty excited about it.  She has secretly been  updating her supply of  cookbooks.  She shared her little secret with me a couple of weeks ago when we went to The Sunshine Coast for a weekend catch-up.  There we were, standing in the kitchen when I remembered I wanted some recipes out of her Chinese Cookbook, and when I opened the cupboard, lo and behold, what did I find, but cookbooks!  Lots of them!  Stacked to the top of the cupboard.  Somebody had been adding to their collection, and I planned on making the most of it by sitting out on their beautiful verandah with a cup of coffee, a pen and a notepad (I prefer to copy recipes by hand rather than photo-copy.  I know, it’s crazy, but it’s my thing.  Just like I will never read a novel on an iPad or the like, I prefer books.  You know, paper….pages you turn!)<\/p>\n

With an over-abundance of recipes available on the internet, I rarely splash out and buy myself a cookbook, but I love them and would love to have a bookshelf over-flowing with a wide variety of books by different cooks.  Notice I say cooks, not chefs.  I love recipes I can make without fuss and feed to my family before they give upon me and head for the nearest drive-through.   I’m actually compiling a cookbook wishlist to give to Mr8, just in case he’s stuck for Christmas gift ideas.  Which reminds me, Pioneer Woman’s Holiday Cookbook is just about to be released!<\/p>\n

This particular recipe is one my MIL often makes when she is preparing a Chinese Banquet for a dinner party or birthday and we love it. So last Sunday night when I was trying to think of something I could make quickly so that it would be ready in time for us to sit down and watch  X-Factor, I decided to give it a try.  Yummo!  And it’s so easy I may just try making my own Chinese Banquet one day.<\/p>\n

Sate Beef<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

500g Rump or Blade, thinly sliced<\/p>\n

1 1\/2 tsp Soy Sauce<\/p>\n

Dash of Pepper<\/p>\n

2 tsp Sesame Oil<\/p>\n

1 tsp Cornflour<\/p>\n

2 Tbl Water<\/p>\n

2 Tbl Oil<\/p>\n

Sauce:<\/strong><\/p>\n

1 Clove Garlic, crushed<\/p>\n

1 Medium Onion, roughly diced<\/p>\n

3 tsp Sate Sauce<\/p>\n

2 tsp Dry Sherry<\/p>\n

1 tsp Curry Powder<\/p>\n

Pinch Salt<\/p>\n

2 Tbl Water<\/p>\n

2 tsp Soy Sauce<\/p>\n

1\/2 tsp Sugar<\/p>\n

Directions:<\/strong><\/p>\n

Trim the meat of any fat and slice as thinly as you possibly can.  You may like to pound the slices flat, but I don’t bother.<\/p>\n

In a large bowl, combine the soy sauce, pepper, sesame oil, cornflour and water and mix well.<\/p>\n

Add the meat to the bowl and toss to thoroughly coat the meat in the marinade.<\/p>\n

Set aside for 20 minutes.<\/p>\n

Heat the oil in a pan and saut\u00e9 the beef until brown.  Remove from the pan.<\/p>\n

Add the onion to the pan with the crushed garlic and saut\u00e9 gently until the onion is transparent.<\/p>\n

Combine the sate sauce, sherry, sugar, curry powder, salt, water and the soy sauce in a bowl.<\/p>\n

Add mixture to the onions in the pan and stir until boiling.<\/p>\n

Return the beef to the pan and cook until the beef is tender.  This will take about 1 minute.<\/p>\n

Serve with steaming hot rice.<\/p>\n

 <\/p>\n

Recipe Source:  Women’s Weekly Chinese Cookery Class Cookbook<\/p>\n","protected":false},"excerpt":{"rendered":"

  My Mother-In-Law has a secret!  Nothing really earth shattering, but I’m pretty excited about it.  She has secretly been  updating her supply of  cookbooks.  She shared her little secret with me a couple of weeks ago when we went to The Sunshine Coast for a weekend catch-up.  There we were, standing in the kitchen …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":932,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[36,13],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts\/3798"}],"collection":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3798"}],"version-history":[{"count":11,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts\/3798\/revisions"}],"predecessor-version":[{"id":4492,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts\/3798\/revisions\/4492"}],"wp:attachment":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}