Satay Beef with Ong Choy

 

I love this dish so much. Sometimes I just crave the flavor of it and I just really want to eat a bunch of it, with fluffy white rice. Documenting the recipe here, so I don't ever forget how to make it. Note that the "satay sauce" is Taiwanese barbeque sauce, and not the Thai satay sauce. Bullhead is my favorite brand.

Satay Beef with Ong Choy

Serves 4

Marinade:

2 cloves chopped garlic

1 Tbsp Shaoxing wine

1 Tbsp cornstarch

1.5 tsp soy sauce

1.5 tsp satay sauce

8 oz thinly sliced beef, pork or lamb

10 oz ong choy / water spinach

3 cloves smashed garlic

3-4 Tbsp satay sauce

1/2 tsp salt

1 chopped red chili pepper

Combine the meat with the marinade ingredients. Let sit for 10-15 minutes. Add in 1 tsp of oil before cooking, so the meat separates more easily while being cooked.

Heat a wok over high heat and add 2 Tbsp oil. Add garlic for about 10-15 seconds, then add meat and stir fry until almost fully cooked. Remove from wok. Add in ong choy and stir cry constantly until the leaves are dark green, which happens very quickly (within 1-2 minutes). Make sure to mix constantly.

Return the meat to the wok, add the remaining ingredients and mix to combine well. Taste and add more satay sauce, if needed.