Serves 4
30 min
Beef Satay
Recipe GLPRfce1d2b37c5020
Tender sliced beef cooked in a fragrant Southeast Asian coconut-peanut sauce infused with garlic, chili, and curry spices. This quick stir-fry is finished with fresh coriander and served as a savory main course.
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Ingredients
500g beef tenderloin, thinly sliced
2 tbsp peanut butter
1 cup coconut milk
2 red chilies, thinly sliced
1 tbsp curry powder
2 tbsp soy sauce
1 Zest of 1 lemon
1 large onion, sliced
4 cloves garlic, minced
2 tbsp peanut oil
1 handful Handful of fresh coriander, roughly chopped, plus more for garnish
Directions
Heat the peanut oil in a large wok or skillet over medium-high heat until it shimmers.
Add the minced garlic, sliced onion, sliced red chilies, and curry powder to the hot oil. Stir-fry continuously for 2-3 minutes until fragrant and the onion begins to soften.
Increase the heat to high and add the thinly sliced beef tenderloin. Stir-fry for about 4 minutes, stirring frequently, until the beef is cooked through and no longer pink (internal temperature 145°F for beef cuts).
Pour in the coconut milk, soy sauce, and peanut butter. Stir well, breaking up the peanut butter and incorporating it evenly into the sauce until smooth and combined.
Reduce the heat to medium and add the lemon zest. Simmer gently for 5 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Stir in the handful of fresh coriander. Divide among serving bowls and garnish generously with additional fresh coriander before serving.
