Quick Satay Peanut Stir Fry (any protein)
VIDEO below. A gem of a recipe given to me by a reader, this is a brilliant QUICK Satay Stir Fry that tastes like Chinese style satay that you get from Chinese restaurants here in Australia. Make this with your choice of protein - great with beef (pictured), chicken, pork, shrimp or tofu. Use shredd
Foto: RecipeTin EatsIngredients
- 1 1/2 tbsp fish sauce ((Note 1))
- 1 1/2 tsp sugar
- 2 tsp cornflour / cornstarch
- 1 g arlic clove (, minced)
- 1 tsp grated ginger
- 1 tsp curry powder ((any - I use hot!))
- 1 1/2 tbsp crunchy peanut butter ((smooth also ok))
- 2 tbsp water
- 300 - 350 g / 10 - 12 oz beef (, chicken or pork thinly sliced (or peeled prawns/shrimp) (Note 2))
- 2 tbsp oil
- 1 g arlic (, finely chopped (Note 3))
- 1 large onion (, sliced)
- 1 large carrot (, julienned (Note 4))
- 1 big handful bean sprouts ((~1 1/2 cups packed))
- 1/2 cup finely sliced shallots / green onions ((plus more for garnish))
- 1/4 cup crushed peanuts (, plus more for garnish (optional))
Steps
Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute.
Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through.
Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
Add peanuts and shallots, stir.
Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)
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