I love Thai food and I love dishes that can be whipped up in 3, 2, 1 BOOM! This next recipe that I’ll be sharing with you is made from eight ingredients, eight simple, yet complementary ingredients that make up one of my favourite dishes, Beef In Satay Sauce.
This meal is so good, but only if you are a fan of peanut butter and coconut flavours, so if you’re nodding yes whilst reading this, then let’s get stuck in! This dish takes less than 20 minutes to make depending on what you decide to serve it with, I went with glorious sticky jasmine rice, which granted adds a few minutes to your cook time (totally worth it), but if you choose to have it with rice noodles then this dish will be done in 20 minutes! Tops!
Ok, so this is what you are going to need for my Beef In Satay Sauce:
INGREDIENTS: (Serves 2, double everything is you’re making it for four ppl)
° Oil for frying
° ± 400 grams beef strips, I used rump
° 1 red capsicum/red pepper thinly sliced
° 1 onion thinly sliced
° Fresh chilli or chilli flakes – I used flakes
° 1/4 cup and a bit of smooth peanut butter – I like to measure a bit more than the required amount for all the sauce ingredients. The more sauce the better 🙂
° 1/4 cup and a bit of coconut cream
° 2 tablespoons sweet chilli sauce
° 1 tablespoon soy sauce
° Jasmine rice or Thai noodles
- If you have decided on jasmine rice, then I suggest you start with it first as it takes slightly longer than the beef in satay sauce to cook.
- Heat up your wok with a bit of oil in it, it must be nice and hot (or a normal frying pan) and then stirfry the beef strips in 2 batches until cooked.
- Remove yoru beef, add a bit more oil and then fry the chilli, capsicum and onion until soft; remove them from the pan.
- Combine the peanut butter, coconut cream, sweet chilli sauce and soy sauce in the wok/pan on a medium heat and bring to a boil before re-adding the beef strips and onion and capsicum to the mixture. Coat everything evenly and remove from the heat.
- Sit back in your stretchy pants and enjoy!