I love peanut butter and I love Thai food! I also love things 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 complimentary ingredients that make up one of my favourite dishes, Beef In Satay Sauce mmmmmmmmmm….. so if you’re a fan of peanut butter and Thai food then guess what? You’re going to friggin love this recipe!
This is the second instalment of my series that I’m creating with the amazing online local food delivery service Munching Mongoose who deliver fresh local, organic and seasonal produce straight to your front door. This week out of my pack I used their certified free-range and grass-fed beef strips and two of their organically grown veggies along with a couple of other easy to find and probably ‘already have in your kitchen cupboard’ ingredients.
In total, 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 noodles then this dish will be done in 20 minutes! Tops!
Ok, so this is what you are going to need for The Best Beef In Satay Sauce This Side Of Illovo.
PS: If you missed last weeks recipe for a Heart-Shaped Blueberry Sponge Cake then just click here and if you would like to find out more about the guys at Munching Mongoose and just how you can get on their delivery route, then go ahead and click here.
INGREDIENTS: (Serves 4)
° 1 and a half tablespoons oil
° 750grams beef strips
° 1 whole fresh chilli or chilli flakes
° 1 red capsicum thinly sliced
° 1 medium onion thinly sliced
° Half a cup of smooth peanut butter
° 3/4 cup coconut cream
° 1/4 cup sweet chilli sauce
° 1 tablespoon dark soy sauce
° Jasmine rice or Thai noodles
Side note: On the back of the jasmine rice packet it says that 1 cup of rice will feed four people, I disagree with this. If there are two of you then 1 cup of rice is fine, but if there are four people then I would make 2 cups.
- 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 about half the oil in a wok (I used a normal frying pan for this part because my wok sucks, but if you have a wok then use it) and then stirfry the beef strips in batches until cooked.
- Heat the remaining oil in the pan 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 pan and bring to a boil before returning the beef strips and onion/capsicum to the mixture. Coat everything evenly and remove from the heat.
- Serve on top of jasmine rice or noodles. I like this particular dish with Pad Thai noodles if you’re wondering which ones to get.
- After you’ve made and eaten this dish send me a mail letting me know what you think 🙂 firstname.lastname@example.org