Beef satay stir-fry

Thai satay stir-fry

Peter Penguin says...


(Serves 2)


  • 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


  1. Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce.
  2. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
  3. Heat the oil in a wok, then stir-fry the beef until cooked
  4. Stir-fry the ginger, chilli, garlic and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins.
  5. 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.
  6. 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.
  7. Mix the sauce with the stir-fry, then sprinkle over the thai basil leaves and peanuts to serve.