Satay Beef Sandwich. Flavourful satay marinated beef sandwiched between two slices of fluffy bread. A simple sandwich that serves well for lunch, as a snack or even breakfast. Popular in Hong Kong or at any HK style café.
Along with the HK Ham and Egg Sandwich, this satay beef sandwich recipe is one of my favourites to have at any HK style café. There is something so satisfying munching on this aromatic and tasty meat sandwich. Now there are no veggies in this sandwich unless you count the lemongrass (which isn't really a veg) but if you want to sneak in a piece of lettuce or two, that will totally work.
Traditionally this is a sandwich that is sold in Hong Kong and is eaten for breakfast, brunch, lunch or as an afternoon snack. Usually, you’d have it with some HK style milk tea and then you’re off to work. It’s convenient, affordable (about $5) and filling.
This sandwich takes about 30-35 minutes to prepare and most of the time will go towards preparing the beef. If you’re fast, it shouldn’t take that long because frying the beef only requires 8 minutes believe it or not.
Easy to make!
My Hong Kong style satay beef sandwich is pretty simple to make. You’re essentially marinating the beef in the quick marinade that I use for most beef recipes. This is to tenderize the beef without having to use a meat tenderizing tool.
Then you’ll separately prepare your satay sauce. To make this process quick, you can blend everything in a blender or hand chop and manually mix everything.
Next you’ll fry the beef until it’s browned and 75% cooked, pour that satay sauce over top and give it a good mix. Fry until the beef is 100% cooked and coated in your satay. Ensuring that most of the liquids in the pan have evaporated. Then chop up the cooked beef into a finer pieces.
Lastly, sandwich that tasty beef in between your Asian style bread and enjoy hot!
Tips for making Satay Beef Sandwich
I’ll be sharing some tips on how to make this Hong Kong beef sandwich:
- Freeze your flank steak for 30 minutes ahead of time and then slice it. It’ll allow for you to make thin slices easily.
- If you want ultra tender beef, marinate the beef overnight with the beef marinade ingredients.
- Use a high-power blender or food processor to blending your satay ingredients into a smooth paste to make the process faster.
- Generously butter that bread! It’s important you do or the residual juices from the satay beef will soak your bread.
FAQ
Here I’ll be sharing some frequently asked questions about this Chinese satay beef sandwich:
Where can I buy lemongrass?
It can be found at most Asian grocers in the produce aisle. If you can’t find it, you may omit the ingredient, but the beef won’t be as fragrant.
Where can I find Asian style bread?
At most Asian bakeries and certain Asian grocers with a bakery. However, if you can’t find this type of bread feel free to use normal fluffy white bread.
What cut of beef should I use for this recipe?
Flank steak is recommended; however, if you can’t find this cut of beef, you can use sirloin but trim the fat off.
Other recipes you may like!
HONG KONG HAM EGG SANDWICH
SATAY BEEF NOODLE SOUP
CHINESE STYLE SATAY BEEF
CANTONESE CREAM CORN FISH
CHINESE BEEF NOODLE STIR-FRY
CHINESE CURRY BEEF PUFFS
DRY WONTON NOODLES
CHINESE SALT AND PEPPER PORK
For this recipe
You will need the following ingredients for this Cantonese satay beef sandwich:
- 250 grams flank beef steak sliced thinly against the grain
- 4 slices white bread, Asian style
- 4 tablespoon Butter, for spreading on bread
- ½ tsp cooking oil
Beef marinade:
- ⅛ tsp Baking soda
- 2 tsp Soy sauce
- ¾ tsp Cornstarch
- ¼ tsp Garlic powder
- 1 tsp Water
Satay Sauce:
- ¼ tsp Ginger powder
- 1 ½ tbsp Peanut butter, smooth kind
- 1 ½ tbsp Soy sauce
- One tablespoon lemongrass, finely minced
- 1 ½ tbsp Brown sugar
- ½ Shallot, minced
- 1 teaspoon garlic, minced
- ½ tsp Sesame oil
- ½ tsp red chili, finely minced
How to make a Satay Beef Sandwich
- Slice your steak against the grain and very thinly. Tip: if you freeze the steak for 20-30 minutes, this will allow you to slice the steak very thinly. Transfer beef to a mixing bowl.
- To the same mixing bowl, add your beef marinade ingredients. Mix with tongs or your hands and then pack the beef into a ball so that the marinade really soaks into the meat. Set aside.
- In another bowl, whisk together your satay sauce ingredients until well combine. Tip: if you have a food processor or blender, add your ingredients to the blender and then blend until smooth to quicken the pace. Set aside.
- Next in a non-stick pan set over medium high heat, add cooking oil and your marinated beef. Fry until the edges are brown and the meat is 50-60% cooked, about 5 minutes.
- Then when the beef is 75% cooked, pour in your satay sauce and mix. Cook for 1-2 minutes until beef is cooked through, no longer red and most the liquids have evaporated.
- Transfer the beef to a cutting board and finely chop your cooked beef and let it cool so it’s no longer piping hot.
- Butter all slices of bread from edge to edge.
- Divide the chopped beef between the two sandwiches. Pile the beef onto one piece of buttered bread and close it off with the other piece. Optional: slice off the corners and slice in half. Enjoy!
Give it a try!
Well, I hope you give my Satay Beef Sandwich a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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Satay Beef Sandwich (Hong Kong Style)
Ingredients
- 250 grams flank beef steak sliced thinly against the grain
- 4 slices white bread Asian style
- 4 tablespoon Butter for spreading on bread
- ½ teaspoon vegetable oil
Beef marinade:
- ⅛ teaspoon Baking soda
- 2 teaspoon regular soy sauce not light or dark!
- ¾ teaspoon Cornstarch
- ¼ teaspoon Garlic powder
- 1 teaspoon Water
Satay Sauce:
- ¼ teaspoon Ginger powder
- 1 ½ tablespoon Peanut butter smooth kind
- 1 ½ tablespoon regular soy sauce
- 1 ½ tablespoon Brown sugar
- 1 tablespoon Lemongrass finely minced
- 1 teaspoon Garlic minced
- ½ Shallot minced
- ½ teaspoon Sesame oil
- ½ teaspoon red chili pepper finely minced
Instructions
- Slice your steak against the grain and very thinly. Tip: if you freeze the steak for 20-30 minutes, this will allow you to slice the steak very thinly. Transfer beef to a mixing bowl.
- To the same mixing bowl, add your beef marinade ingredients. Mix with tongs or your hands and then pack the beef into a ball so that the marinade really soaks into the meat. Set aside.
- In another bowl, whisk together your satay sauce ingredients until well combine. Tip: if you have a food processor or blender, add your ingredients to the blender and then blend until smooth to quicken the pace. Set aside.
- Next in a non-stick pan set over medium high heat, add cooking oil and your marinated beef. Fry until the edges are brown and the meat is 50-60% cooked, about 5 minutes.
- Then when the beef is 75% cooked, pour in your satay sauce and mix. Cook for 1-2 minutes until beef is cooked through, no longer red and most the liquids have evaporated.
- Transfer the beef to a cutting board and finely chop your cooked beef and let it cool so it’s no longer piping hot.
- Butter all slices of bread from edge to edge.
- Divide the chopped beef between the two sandwiches. Pile the beef onto one piece of buttered bread and close it off with the other piece. Optional: slice off the corners and slice in half. Enjoy!
Katherine | Love In My Oven
I wasn't lying when I said your recipes always make me hungry! This one is no exception!! I'm sure its so flavorful!!
Heidi | The Frugal Girls
That was a great tip for how long to marinate the beef... it really makes such a big difference!