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Recipe from an old Australian Women’s Weekly cookbook. The sate sauce should be a thick paste type that you will probably find in the Asian food aisle of the supermarket near the green and red curry pastes. We used Yeo’s Satay Sauce. We changed the beef to round steak

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Ingredients

Adjust Servings:
500 g round steaks
1 1/2 teaspoons soy sauce
pepper
2 teaspoons sesame oil
1 teaspoon cornflour
2 tablespoons water
2 tablespoons vegetable oil
1 garlic clove crushed
1 medium onion diced

Nutritional information

343.2
Calories
212g
Calories From Fat
23.6g
Total Fat
6.9 g
Saturated Fat
91.2mg
Cholesterol
365.4mg
Sodium
4.5g
Carbs
0.7g
Dietary Fiber
1.8g
Sugars
26.9g
Protein
186g
Serving Size (g)
4
Serving Size

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Recipe from an old Australian Women’s Weekly cookbook. The sate sauce should be a thick paste type that you will probably find in the Asian food aisle of the supermarket near the green and red curry pastes. We used Yeo’s Satay Sauce. We changed the beef to round steak

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    Cuisine:

    Recipe from an old Australian Women's Weekly cookbook.

    The sate sauce should be a thick paste type that you will probably find in the Asian food aisle of the supermarket near the green and red curry pastes. We used Yeo's Satay Sauce.

    We changed the beef to round steak, the original recipe called for fillet. You can use whichever cut you prefer.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Sate Beef, Recipe from an old Australian Women’s Weekly cookbook. The sate sauce should be a thick paste type that you will probably find in the Asian food aisle of the supermarket near the green and red curry pastes. We used Yeo’s Satay Sauce. We changed the beef to round steak, the original recipe called for fillet. You can use whichever cut you prefer., Recipe from an old Australian Women’s Weekly cookbook. The sate sauce should be a thick paste type that you will probably find in the Asian food aisle of the supermarket near the green and red curry pastes. We used Yeo’s Satay Sauce. We changed the beef to round steak, the original recipe called for fillet. You can use whichever cut you prefer.


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    Steps

    1
    Done

    Trim All Fat and Sinew from the Meat. Cut Into 5mm Slices. Gently Pound Each Slice to Flatten Slightly.

    2
    Done

    Put Meat in a Bowl With Soy Sauce, Pepper, Sesame Oil, Cornflour and Water. Mix Well and Let Stand For 20mins.

    3
    Done

    Heat Oil in a Wok or Pan, Separate Meat and Saut Until Browned on Both Sides. Remove from Pan.

    4
    Done

    Add Diced Onion and Garlic to the Pan, Saut Gently Until Onion Is Transparent.

    5
    Done

    Combine Sate Sauce, Sherry, Sugar, Curry Powder, Salt, Water and Soy Sauce. Add to Onion and Garlic in Pan. Stir Until Boiling.

    6
    Done

    Return Beef to Pan and Heat Through. It Should Only Take About a Minute.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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