Stir-fry beef with satay sauce
|¾ cup||Soy sauce|
|¾ cup||Peanut butter, crunchy|
|1 Tbsp||Fresh ginger, grated|
|1 tsp||Ground cumin|
|1 Tbsp||Sweet chilli sauce|
|1 dash||Vegetable oil, such as canola or rice bran|
|600 g||Beef steaks, thinly sliced|
|3 cloves||Garlic, crushed|
|1||Onion, finely sliced|
|1||Carrot, large, finely sliced|
|300 g||Green beans, trimmed|
|1 head||Broccoli, chopped into florets|
|½ cup||Basil leaves, torn|
- Heat ½ cup soy sauce in a saucepan along with peanut butter, ginger, cumin and sweet chilli sauce. Stir and add up to 1 cup of water until you get a good sauce consistency. Bring to the boil and set aside.
- Heat a wok, add a little oil and stir-fry beef in two batches until browned. Set aside.
- Add crushed garlic, sliced onion and carrot to the pan, stir-fry for 5 minutes. Add the beans and cook a further minute before adding the broccoli and a little water. Cook until broccoli is just tender.
- Return beef to the pan, add remaining soy sauce and toss to combine. Serve beef with peanut sauce and scatter with basil leaves.