Satay Beef Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs zucchini
• 1pcs carrot
• 1pcs roasted peanuts
• 40g peanut butter
• 10g Malaysian mild curry powder
• 300g beef stir-fry
• 23ml soy sauce
• 10ml honey
• 30ml boiling water
• 15ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, halve the zucchini and carrot lengthwise, then thinly slice on an angle. Finely chop the peanuts. To make the satay sauce, put the peanut butter (see Kitchen notes), half the curry powder*, 1 tbs soy sauce, 2 tsp honey and 2 tbs boiling water in a bowl and whisk to combine.
3. Step 3 — Stir-fry beef
   Separate the beef stir-fry into a bowl. Add 2 tsp soy sauce and 2 tsp vegetable oil, season with pepper and toss to coat. Heat a large deep frypan over high heat until very hot (see Kitchen notes). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat 1 tsp vegetable oil in the same pan over high heat. Stir-fry the zucchini and carrot for 2 mins or until softened. Return the beef and any resting juices to the pan. Stir in the satay sauce and bring to a simmer. Cook, stirring, for 30 secs or until slightly thickened. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the rice and beef stir-fry among bowls. Scatter with the peanuts and enjoy!
6. Step 6 — Kitchen notes
   Peanut butter can firm up upon sitting, so give it a good mix to soften and bring together. ~ Ensuring the pan is really hot before adding the beef prevents it from stewing and gives it a nice browned finish.

Allergens

Sojabohnen, Peanut