---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SATAY-STYLE BEEF WITH BROCCOLI
  Categories: Meats, Oriental
       Yield: 4 servings
  
       1 lb Market steak or beef fillet
            -=OR=- New York steak
 
 -------------------------MARINADE-------------------------
       2 ts Dark soy sauce
       1 ts Shrimp paste
       2 ts Cornstarch
       2 ts Rice wine
       1 lb Chinese broccoli
       1 c  Peanut oil; for deep-frying
 
 ---------------------------SAUCE---------------------------
     1/2 ts Shrimp paste
       1 c  Chicken stock
     1/2 ts Satay sauce; -=OR=-
       2 ts -chili bean sauce
       1 ts Sugar
       1 ts Dark soy sauce
       2 ts Rice wine
     1/2 ts Cornstarch; mixed with
     1/2 ts Water
  
   PLACE THE STEAK IN THE FREEZER for about 20 minutes or
   until it is firm to the touch. Cut it, against the
   grain, into thin slices. Place the meat in a
   medium-sized bowl with all the marinade ingredients
   and refrigerate for 20 minutes. Separate the Chinese
   broccoli leaves and stalks, and cut the leaves into
   2-inch pieces. Peel the stalks and cut them into thin,
   diagonal slices. Wash well in several changes of
   water. Blanch the broccoli for 2 minutes in a large
   pot of salted, boiling water. Drain well and arrange
   on a serving platter. Set aside in a warm spot. Heat a
   wok or large skillet until it is very hot and add the
   oil. When the oil is very hot, add the meat and stir
   for 2 minutes. Drain the contents of the wok into a
   colander set inside a stainless steel bowl, reserving
   some of the oil. Return 1 tablespoon of the drained
   oil to the wok and reheat. Add the shrimp paste and 3
   tablespoons of the chicken stock and stir-fry for 30
   seconds. Add the remaining stock and the rest of the
   sauce ingredients and cook for another 30 seconds.
   When the sauce has thickened, return the meat to the
   wok and stir to mix well. Serve with the warm broccoli.
  
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