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Beef in Cantonese Satay Sauce

A classic Chinese dish, made simple with our Cantonese Satay Sauce. For an extra boost of flavour, follow our beef marinade.



  • Thinly Sliced Rump Tail or Topside Beef 250-300g
  • Potato Starch or Cornflour (for marinade) 2 level tsp
  • Rice Wine (for marinade) 3 tsp
  • Salt (for marinade) 1 tsp
  • Sugar (for marinade) 1 tsp
  • Ginger Powder (for marinade) 1 tsp
  • Mayflower Cantonese Satay Sauce 300g
  • Sliced Onion 100g
  • Sliced Green Peppers 100g
  • Sliced Red Peppers 100g


1. Mix all the ingredients listed '(for marinade)' with the sliced beef in a bowl and marinade the Beef for 2 hours at room temperature.

2. Stir Fry the beef in a little cooking oil until cooked and set aside. In the same wok, stir fry the onions and peppers for 1-2 minutes.

3. Reintroduce the cooked beef and add the Mayflower Satay Sauce, continue to stir fry for another minute (add water if it's too thick).

4. Plate up and serve with boiled rice or noodles, garnish with chopped spring onions and/or corriander.


Mayflower Cantonese Satay Stir Fry Sauce

Made with

Mayflower Cantonese Satay Stir Fry Sauce

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