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Satay Beef Stirfry

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course

Ingredients
 

Beef Mixture

  • 400 grams beef, thinly sliced
  • ¾ teaspoon bicarb soda

Seasoning Mixture

  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon tumeric
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Satay Sauce

  • 2 tablespoons peanut butter
  • 2 teaspoons brown sugar
  • 1 teaspoon soy sauce
  • 2 teaspoons rice vinegar
  • ½ teaspoon lemongrass paste
  • ½ cup coconut milk
  • ¼ cup water
  • 2 teaspoons sriracha (optional)

Stir Fry

  • 1 tablespoon peanut oil
  • 1 carrot, julienned
  • 1 capsicum, julienned

Instructions
 

Preparing the Beef

  • Place the thinly sliced beef in a bowl with the bicarb soda and stir to evenly coat. Set aside for 20 minutes.
  • Rinse the beef well, and then pat dry with a paper towel. Place into a clean bowl.

Seasoning

  • Combine all the seasoning ingredients together.
  • Sprinkle 1 teaspoon of the seasoning mixture over the beef and stir to incorporate.

Satay Sauce

  • Combine all the satay sauce ingredients together in a bowl, except for the water. Add the remaining seasoning mixture. Stir to combine. Add the water and mix.

Stir Fry

  • Heat the oil in a wok over high heat.
  • Add the beef and stir fry for about 2 minutes, until just cooked through.
  • Add the carrots and capsicum and stir fry for another minute.
  • Lower the heat to a medium temperature and then add in the sauce.
  • Stir fry for 1-2 minutes until the sauce has reduced down and become thicker.
  • Serve immediately with rice.