Stir-fried Satay Beef

, from Issue #81, page 63. December, 2018
Photography Vanessa and Michael Lewis.
    Stir-fried Satay Beef

    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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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.