Beef satay stir-fry
April 29, 2015
Peter Penguin says...
- 250g sirloin steak, finely sliced
- 3 tbsp crunchy peanut butter
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 300g pack straight-to-wok noodles
- 1 tbsp oil
- thumb-sized piece of fresh root ginger, peeled and grated
- 300g pack stir-fry vegetables with peppers and mangetout
- handful thai basil leaves
- 1 bird’s eye chilli, finely choppes
- 2 cloves garlic, crushed
- 25g roasted peanuts, roughly chopped
- Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce.
- Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
- Heat the oil in a wok, then stir-fry the beef until cooked
- Stir-fry the ginger, chilli, garlic and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins.
- Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
- Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil.
- Mix the sauce with the stir-fry, then sprinkle over the thai basil leaves and peanuts to serve.