Beef Sate

Beef in Chinese recipes is generally cut into very fine slices. Put the beef into the freezer for 30 minutes to make slicing easy.

1 pound (500 g) fillet of steak, in one piece
1 1/2 teaspoons soy sauce Pepper
2 teaspoons sesame oil
1 teaspoon cornflour (cornstarch)
2 tablespoons water
2 tablespoons oil

Sauce
1 clove garlic
1 medium onion
3 teaspoons sate sauce
2 teaspoons dry sherry
1 teaspoon curry powder salt
2 tablespoons water
2 teaspoons soy sauce
1/2 teaspoon sugar

Trim all fat and sinew from meat. Cut meat into 5mm (1/4 inch) slices.

Gently pound each slice to flatten slightly. Put meat in bowl. Add soy sauce, pepper, sesame oil, cornstarch and water, mix well. Stand 20 minutes.

Heat oil in wok or pan, saut� meat until brown, separating each piece as it goes into the wok; brown on both sides, remove meat from pan.

Peel and roughly dice onion, add to pan with crushed garlic, saut� gently until onion is transparent. Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce. Add to onions in pan. Stir until boiling. Return beef to pan, cook until beef is tender, it should need only about a minutes.

Serves 4.