Recipe - Satays

1 pound Market steak or beef fillet
=OR= New York steak

MARINADE
2 teaspoon Dark soy sauce
1 teaspoon Shrimp paste
2 teaspoon Cornstarch
2 teaspoon Rice wine
1 pound Chinese broccoli
1 cup Peanut oil; for deepfrying

SAUCE
One half teaspoon Shrimp paste
1 cup Chicken stock
One half teaspoon Satay sauce; =OR=
2 teaspoon chili bean sauce
1 teaspoon Sugar
1 teaspoon Dark soy sauce
2 teaspoon Rice wine
One half teaspoon Cornstarch; mixed with
One half teaspoon Water

PLACE THE STEAK IN THE FREEZER for about 20 minutes or until it is firm to
the touch. Cut it, against the grain, into thin slices. Place the meat in a
mediumsized bowl with all the marinade ingredients and refrigerate for 20
minutes. Separate the Chinese broccoli leaves and stalks, and cut the
leaves into 2inch pieces. Peel the stalks and cut them into thin, diagonal
slices. Wash well in several changes of water. Blanch the broccoli for 2
minutes in a large pot of salted, boiling water. Drain well and arrange on
a serving platter. Set aside in a warm spot. Heat a wok or large skillet
until it is very hot and add the oil. When the oil is very hot, add the
meat and stir for 2 minutes. Drain the contents of the wok into a colander
set inside a stainless steel bowl, reserving some of the oil. Return 1
tablespoon of the drained oil to the wok and reheat. Add the shrimp paste
and 3 tablespoons of the chicken stock and stirfry for 30 seconds. Add the
remaining stock and the rest of the sauce ingredients and cook for another
30 seconds. When the sauce has thickened, return the meat to the wok and
stir to mix well. Serve with the warm broccoli.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini