Satay beef is a fixture on Chinese takeaway menus across Australia and the UK. It's a Cantonese-style stir-fry in a thick, savoury, slightly spicy satay sauce, closer to Chinese sha cha sauce than to a Thai or Indonesian peanut sauce.
We make the sauce from the pantry: crunchy peanut butter, soy sauce, oyster sauce, a little curry powder and sugar. Add a spoon of sha cha (Chinese barbecue sauce) if you have a jar for extra depth.
Velveting the beef with a little bicarb and cornflour gives you that soft, tender takeaway texture.
