Name: Satay beef with rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 2 tablespoon peanut oil; 750 gram beef rump steak, trimmed, thinly sliced; 400 millilitre can coconut cream; 1/2 cup crunchy peanut butter; 2 tablespoon sweet chilli sauce; 1 tablespoon soy sauce; 1 onion, cut into wedges; 2 clove garlic, crushed; 2 teaspoon finely grated ginger; 1 red capsicum, seeded, thinly sliced; 200 gram green beans, trimmed, cut into 4cm lengths; steamed jasmine rice, to serve

Satay beef with rice

Skip to Recipe

Serves 6

Prep

20M

Cook

15M

Total

35M

Ingredients

2 tablespoon peanut oil

750 gram beef rump steak, trimmed, thinly sliced

400 millilitre can coconut cream

1/2 cup crunchy peanut butter

2 tablespoon sweet chilli sauce

1 tablespoon soy sauce

1 onion, cut into wedges

2 clove garlic, crushed

2 teaspoon finely grated ginger

1 red capsicum, seeded, thinly sliced

200 gram green beans, trimmed, cut into 4cm lengths

steamed jasmine rice, to serve

Method

1.Heat half the oil in a wok or large frying pan on high.

2.Stir-fry beef, in 3 batches, 1-2 minutes each batch, until browned. Transfer to a plate; wipe out wok.

3.Combine coconut cream, peanut butter and sauces in a medium saucepan; stir over low heat 2-3 minutes, until smooth.

4.Heat remaining oil in same wok. Stir-fry onion, garlic and ginger 1 minute. Add capsicum and beans; stir-fry 2 minutes, until tender.

5.Return meat to pan with peanut mixture; stir-fry 1 minute, until heated through. Serve with steamed rice.

Pork, chicken or prawns could be used in place of beef.
Note

Woman's Weekly Food

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Ingredients

Method

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