Name: Cantonese Beef Satay
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb (500 g) beef flank steak, sliced into ¼-inch (0.5 cm) slices; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 1 tablespoon neutral oil; ¼ teaspoon baking soda; 1 ½ cups (375 mL) low sodium chicken broth; 2 tablespoon (30 mL) soy sauce; 2 tablespoon (30 mL) peanut butter; 2 tablespoon (30 mL) oyster sauce; 1 tablespoon cornstarch; 2 teaspoon brown sugar; 1 teaspoon curry powder; 1 teaspoon sesame oil; 1 teaspoon Sriracha; ½ teaspoon cumin; ½ teaspoon black pepper; 3 tablespoon (45 mL) neutral oil, divided; 1 medium onion, chopped; 2 sweet bell peppers (any color), sliced into 1/2-inch (1 cm) slices; 3 garlic cloves, minced

Description

Cantonese Beef Satay Stir-Fry is a flavour-packed, high-protein dish that comes together in just 30 minutes! Tender beef is stir-fried with crisp bell peppers and onions, then coated in a rich, creamy peanut satay sauce with a hint of spice. Perfect for busy weeknights, this dish is better than takeout and great for meal prep!

Ingredients

Units Scale

BEEF

1 lb (500 g) beef flank steak, sliced into 1/4-inch (0.5 cm) slices
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon neutral oil
1/4 teaspoon baking soda

SAUCE

1 1/2 cups (375 mL) low sodium chicken broth
2 tablespoon (30 mL) soy sauce
2 tablespoon (30 mL) peanut butter
2 tablespoon (30 mL) oyster sauce
1 tablespoon cornstarch
2 teaspoon brown sugar
1 teaspoon curry powder
1 teaspoon sesame oil
1 teaspoon Sriracha
1/2 teaspoon cumin
1/2 teaspoon black pepper

STIR-FRY

3 tablespoon (45 mL) neutral oil, divided
1 medium onion, chopped
2 sweet bell peppers (any color), sliced into 1/2-inch (1 cm) slices
3 garlic cloves, minced

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Instructions

In a bowl, add beef, soy sauce, cornstarch, oil and baking soda. Stir to combine, making sure beef is evenly coated. Set aside for 20 minutes.
In a bowl, combine sauce ingredients. Set aside.
In a large skillet, heat 1 tbsp neutral oil over medium high heat. Add the beef, spread out in a single layer and fry for 2 minutes without stirring, then transfer to a plate. The beef will still be pink. Work in batches if needed.
In the same skillet, heat another tbsp of neutral oil over medium heat, add the garlic and bell peppers and stir fry for 1 minute. Next, add the onion and stir fry for another minute. The bell peppers and onions should be slightly soft and browned.
Stir sauce mixture to combine, then add to skillet. Bring to a boil for about 1 minute while stirring. Add beef along with the juices back to the skillet, stir fry until beef is cooked through, about 1 minute. Serve right away over rice

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner, Beef, Chinese, Takeout