Malaysian Beef Satay on Toast with Fried Egg
The beef satay can be made ahead and frozen. Heat up before use. –chef Andrew Fung, XIX
Beef Satay
| 1 lb | sliced beef tenderloin |
| 1 T | soy sauce |
| 1 t | oyster sauce |
| 1 t | sugar |
| 3 t | corn starch |
| ½ t | grated ginger |
| 1 T | whole egg |
| 1 t | red wine |
| 1 t | dark soy sauce |
| 1 t | corn starch |
| 2 t | oil |
Marinate the beef in the first six ingredients for 1-2 hours. Mix in the red wine, dark soy sauce, corn starch and oil.
Satay Sauce
| 2 T | minced shallot |
| 1 t | minced garlic |
| ¼ c | finely slice green onion |
| 1 T | Lee Kum Kee brand Sa Cha sauce |
| 1 T | Lee Kum Kee brand Curry sauce |
| 150 ml | water |
| ½ t | salt |
| 1 t | soy sauce |
| 1 T | oyster sauce |
| ½ t | dark soy sauce |
| 3 t | sugar |
| 1 T | slurry (corn starch and cold water) |
Heat 3 tablespoons vegetable oil in a pan and sear beef tenderloin until golden brown. Reserve. Sweat the shallot, garlic and onion until soft. Add the Lee Kum Kee sauces and blend. Add the water, oyster sauce, the soy and dark soy and sugar. Add the slurry until you have nice sauce consistency. Add the beef back into the sauce and season to taste. Set beef satay aside.
Toast
| 2 slices | sourdough bread |
| 2 | eggs |
Pan fry the bread with olive oil until golden brown. Fry eggs sunny side up until egg whites are crispy. Set aside.
To serve:
Lay toast on the plate. Spoon beef satay on the top. Lay crispy egg on top of the beef satay. Garnish with fresh herbs (cilantro, basil, Italian parsley) tossed with extra virgin olive oil, salt and pepper to taste.
Serves 2.