Stir-fried Satay Beef
Photography by Vanessa and Michael Lewis.
Serve the beef piled on a platter with warm flatbreads, thinly sliced red onion, cucumber, bean sprouts, tomatoes, limes and extra peanuts.
Serves: 4
INGREDIENTS
500 grams beef schnitzel
2 tablespoons cornflour
grapeseed oil for cooking
Satay glaze
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sriracha chilli sauce
2 tablespoons crunchy peanut butter
1 tablespoon grated fresh ginger
3 cloves garlic, crushed
1 teaspoon sesame oil
2 tablespoons lime juice
2 tablespoons coconut cream
METHOD
Satay glaze: Place all the ingredients, except the lime juice and coconut cream, in a small saucepan and bring to the boil, stirring until the peanut butter has melted and it all comes together. Cook for 2 minutes then stir in the lime juice and coconut cream. Set aside.
Cut the beef into 2cm strips and toss with the cornflour until each strip is well coated.
Heat a little oil in a large sauté pan and when very hot, cook the beef in batches for about 30 seconds. Take care as it will spit. Transfer to a bowl as it’s cooked, adding a little more oil between batches.Wipe out the pan and add the satay glaze. When hot, tip the beef and any juices back into the pan and stir everything together. Add the chopped peanuts.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!