0:00 / 11:26

Hong Kong Style Satay Beef

Name: Hong Kong Style Satay Beef
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: beef tenderloin; water; sesame oil; satay sauce; cornstarch; dark soy sauce; light soy sauce; baking soda; cooking wine; Salt; Cooking oil; red onion; shallot; ginger; Garlic; crushed peanuts; chunky peanut butter; curry paste; oyster sauce; roux; chicken broth

groups4 servingsspeedMediumcountertopsPrep: 70 minsskilletCook: 15 minsscheduleTotal: 85 minsoutdoor_grillStir-frylocal_fire_departmentMild

Allergens:warningPeanutswarningSoywarningGlutenwarningShellfishwarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

circleBeef needs to be marinated and refrigerated for 1 hour in advance1h

Active Cooking

00:01:38

warningStay safe

Wash hands thoroughly after handling raw beef to prevent cross-contamination.

Place 300g sliced beef tenderloin in a bowl, add 30g satay sauce, 10g sesame oil, 5g cornstarch, 3g dark soy sauce, 5g light soy sauce, 2g baking soda, 5g cooking wine, and 2g salt. Mix firmly by hand. Then gradually add 50g cold water, massaging until water is fully absorbed by the beef.

lightbulb

Watch out

Do not add too much baking soda, otherwise the beef will taste alkaline.

Ingredients:beef tenderloin (300 g)satay sauce (30 g)sesame oil (10 g)cornstarch (5 g)dark soy sauce (3 g)light soy sauce (5 g)baking soda (2 g)cooking wine (5 g)Salt (2 g)water (50 g)

Tools:mixing bowl

Waiting Time

00:02:52

Cover the marinated beef and refrigerate for at least 1 hour to allow the flavors to penetrate and beef to rest.

lightbulb

Watch out

Be sure to refrigerate, do not leave at room temperature to prevent bacterial growth.

Ingredients:beef tenderloin

Tools:refrigerator

Active Cooking

00:04:41

warningStay safe

Keep a safe distance when adding aromatics to hot oil to avoid burns.

Place a shallow pot over high heat, add 20g cooking oil. Add 50g diced red onion, 60g diced shallots, and 50g minced ginger, stir-fry until fragrant.

local_fire_departmentHigh heat

lightbulb

Watch out

Be careful of hot oil splashes when adding ingredients.

Ingredients:Cooking oil (20 g)red onion (50 g)shallot (60 g)ginger (50 g)

Tools:spatulasaucepan

Active Cooking

00:05:20

Turn to medium-low heat, add 30g minced garlic and 250g satay sauce, stir-fry gently until sauce is well combined with aromatics.

local_fire_departmentMedium-low heat

lightbulb

Watch out

Keep heat medium-low, as satay paste easily burns if heat is too high.

Ingredients:Garlic (30 g)satay sauce (250 g)

Tools:spatulasaucepan

Active Cooking

00:06:04

Maintain medium-low heat, add 50g crushed peanuts, 50g curry paste, 30g oyster sauce, and 50g peanut butter. Stir continuously for 3-4 minutes until rich peanut fragrance is released and oil separates slightly.

local_fire_departmentMedium-low heat, 3-4 minutes

lightbulb

Watch out

Peanut butter easily sticks to the bottom

stir continuously or it will burn and become bitter

Ingredients:crushed peanuts (50 g)curry paste (50 g)oyster sauce (30 g)chunky peanut butter (50 g)

Tools:spatulasaucepan

Active Cooking

00:07:23

Pour in a total of 300g chicken broth in two batches, stirring while pouring to dilute the sauce base smoothly and bring to a boil.

local_fire_departmentMedium-high heat

lightbulb

Watch out

Pour broth gradually to ensure the thick paste completely dissolves.

Ingredients:chicken broth (300 g)

Tools:soup ladlesaucepan

Active Cooking

00:07:56

Add 50g roux into the boiling satay soup and stir quickly; the sauce will thicken immediately. Simmer over low heat for about 5 minutes until smooth and fully cooked.

local_fire_departmentLow heat, about 5 minutes

lightbulb

Watch out

Stir rapidly in circular motions after adding roux, otherwise lumps will form.

Ingredients:roux (50 g)

Tools:spatulasaucepan

Active Cooking

00:08:30

Retrieve marinated beef from fridge. Add remaining 150g chicken broth if sauce is too thick. Turn to high heat, place beef into hot satay sauce, gently separate slices, and simmer for 1-2 minutes until beef is just cooked.

local_fire_departmentHigh heat, 1-2 minutes

lightbulb

Watch out

Beef tenderloin cooks quickly

turn off heat as soon as it changes color, or it will become tough

Ingredients:beef tenderloinchicken broth (150 g)

Tools:spatulasaucepan

Active Cooking

00:10:13

warningStay safe

Use oven mitts or towel when handling hot cookware and plates.

Turn off heat, use a ladle to transfer the tender beef wrapped in rich satay sauce into a deep serving plate. Serve hot.

lightbulb

Watch out

Be careful of hot pot surfaces when plating to avoid burns.

Ingredients:beef tenderloin

Tools:soup ladleserving plate

groceryAll Ingredients

beef tenderloin300 g

water50 g

sesame oil10 g

satay sauce280 g

cornstarch5 g

dark soy sauce3 g

light soy sauce5 g

baking soda2 g

cooking wine5 g

Salt2 g

Cooking oil20 g

red onion50 g

shallot60 g

ginger50 g

Garlic30 g

crushed peanuts50 g

chunky peanut butter50 g

curry paste50 g

oyster sauce30 g

roux50 g

chicken broth450 g

blenderAll Tools Needed

mixing bowlrefrigeratorspatulasaucepansoup ladleserving plate

skilletInstruction

groceryAll Ingredients

blenderAll Tools Needed

Related videos