Try this Satay-Style Beef with Broccoli recipe, or contribute your own.
Suggest a better descriptionPLACE 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 medium-sized bowl with all the marinade ingredients and refrigerate for 20 minutes. Separate the Chinese broccoli leaves and stalks, and cut the leaves into 2-inch 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 stir-fry 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.
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 93 | ||
Calories from Fat: 20 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 305.4mg | 11 % | |
Potassium 428mg | 11 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 10.3g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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