{"id":3404,"date":"2022-02-17T23:42:28","date_gmt":"2022-02-17T23:42:28","guid":{"rendered":"https:\/\/homecookingsecrets.com\/?p=3404"},"modified":"2024-11-10T23:59:32","modified_gmt":"2024-11-11T06:59:32","slug":"recipe-beef-sate","status":"publish","type":"post","link":"https:\/\/homecooksecrets.com\/?p=3404","title":{"rendered":"Dish: beef sate"},"content":{"rendered":"<p><img decoding=\"async\" data-expand=\"600\" class=\"lazyload\" src=\"data:image\/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' viewBox%3D'0 0 1 1'%2F%3E\" data-src=\"https:\/\/homecooksecrets.com\/wp-content\/uploads\/2020\/09\/homecookingsecretsd74.jpg\"><\/p>\n<h1>Beef Satay: \u200bA Flavorful Delight<\/h1>\n<p>In many Chinese culinary traditions, beef is sliced into very fine pieces to enhance the dish&#8217;s texture and flavor. To make slicing more manageable, place\u200c the beef\u2064 in the \u2063freezer for about half an hour.<\/p>\n<h2>Ingredients for Beef Satay<\/h2>\n<ul>\n<li>500 g (1 pound) steak fillet,\u200b whole<\/li>\n<li>1 1\/2 teaspoons <a href=\"https:\/\/homecooksecrets.com\/?p=3677\" title=\"Recipe: beijing restaurant lemon grass chicken\">soy sauce<\/a><\/li>\n<li>A pinch of pepper<\/li>\n<li>2 \u200bteaspoons <a href=\"https:\/\/homecooksecrets.com\/?p=3521\" title=\"Dish: hunan yard dining establishment hen with broccoli\">sesame oil<\/a><\/li>\n<li>1 teaspoon <a href=\"https:\/\/homecooksecrets.com\/?p=3263\" title=\"Soup Abilities of Vegetarians\">corn starch<\/a> (cornflour)<\/li>\n<li>2 tablespoons water<\/li>\n<li>2 tablespoons\u2063 cooking oil<\/li>\n<\/ul>\n<h3>Sauce Ingredients:<\/h3>\n<ul>\n<li>1 clove garlic,\u2062 minced<\/li>\n<li>1 medium onion, chopped roughly<\/li>\n<p>    < li >    3 teaspoons satay sauce <\/ li ><\/p>\n<li >    2 teaspoons dry sherry <\/ li >\n<li >    1 teaspoon curry powder <\/ li >\n<li >    Salt to \u2063taste <\/ li >\n<li >    2 tablespoons water <\/ li >\n<li >    \u200b 2 teaspoons\u2063 soy \u200bsauce <\/ li ><br \/>\n    \t\t\t\t\t\t< \/ ul ><\/p>\n<p>    \t\t\t\t\t\t\t< h4 >    Preparation Steps: Beef Satay Delight< \/ h4 ><\/p>\n<p><strong>Slicing\u200b and Marinating:<\/strong><\/p>\n<p><\/p>\n<p>    \t\t\t\t\t\t\t\t\u2063  \t\t\t\t\t\t\t\tCut away any fat or sinew from the meat. Slice it into thin strips approximately 5mm\u200c thick (about a quarter-inch). \u2062Lightly pound each\u2064 strip to slightly flatten them. Place these slices in a bowl and add soy sauce,\u2064 pepper,\u200b sesame oil, corn starch mixed with water; blend thoroughly. \u200cLet it marinate for around twenty minutes.<\/p>\n<p><strong>Saut\u00e9ing:<\/strong><\/p>\n<p><\/p>\n<p>    \t\t\t\t\t\t\t\t\u200b  \t\t\t\t\t\t\t\tIn a\u200c frying pan or \u200dskillet \u200bover medium heat, warm up some \u200coil before adding the \u200bmarinated beef slices. Cook until they are browned\u2062 on both sides \u2064while separating each piece as you place\u200b them in \u200bthe pan; remove once browned.<\/p>\n<p><strong>Cooking Sauce \u200b&#038; Final Touches:<\/strong><\/p>\n<p><\/p>\n<p>    \t\t\t\t\t\t\t\t\tIncorporate diced onion and crushed \u200dgarlic into your \u2064pan; saut\u00e9 until onions become translucent. Add satay sauce along with sherry wine,sugar,curry powder,and \u200dsalt diluted with water.Simmer \u200btill\u2062 bubbling.Return cooked beef back to your frypan.Cook briefly \u200dtill tender which\u200d should take roughly \u200bone minute.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beef Satay: \u200bA Flavorful Delight In many Chinese culinary traditions, beef is sliced into very fine pieces to enhance the dish&#8217;s texture and flavor. To make slicing more manageable, place\u200c the beef\u2064 in the \u2063freezer for about half an hour. Ingredients for Beef Satay 500 g (1 pound) steak fillet,\u200b whole 1 1\/2 teaspoons soy [&hellip;] <a class=\"g1-link g1-link-more\" href=\"https:\/\/homecooksecrets.com\/?p=3404\">More<\/a><\/p>\n","protected":false},"author":1,"featured_media":6877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[24],"tags":[1024,1625,846,1626,1025,1627],"adace-sponsor":[],"class_list":{"0":"post-3404","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-meat-recipes","8":"tag-beef","9":"tag-beef-sate","10":"tag-dish","11":"tag-indonesian-cuisine","12":"tag-sate","13":"tag-skewer-recipes"},"_links":{"self":[{"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=\/wp\/v2\/posts\/3404"}],"collection":[{"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3404"}],"version-history":[{"count":4,"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=\/wp\/v2\/posts\/3404\/revisions"}],"predecessor-version":[{"id":6876,"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=\/wp\/v2\/posts\/3404\/revisions\/6876"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=\/wp\/v2\/media\/6877"}],"wp:attachment":[{"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3404"},{"taxonomy":"adace-sponsor","embeddable":true,"href":"https:\/\/homecooksecrets.com\/index.php?rest_route=%2Fwp%2Fv2%2Fadace-sponsor&post=3404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}