Description
Tender beef strips simmered in a rich peanut sauce with coconut milk and warming spices. A quick and flavorful weeknight dinner.
Ingredients
Units
Scale
- 1 lbs (454 g) beef tenderloin
- 2 tbsp peanut butter
- 1 cups (237 ml) coconut milk
- 2 red chilli
- 1 tbsp curry powder
- 2 tbsp soy sauce
- lemon zest
- 1 large onion
- 4 cloves garlic
- peanut oil
- handful coriander
Instructions
- Heat oil in a wok.
- Sauté garlic, onion, chili, and curry powder.
- Add the beef and stir-fry for 4 minutes over high heat.
- Add coconut milk, soy sauce, and peanut butter; mix well until the sauce is smooth.
- Simmer over medium heat for 5 minutes.
- Add coriander and serve, garnished with more coriander.
Notes
- For extra tender beef, partially freeze the tenderloin for 30 minutes before slicing thinly against the grain.
- To adjust the spice level, remove seeds from chilies or use less chili powder.
- Leftover satay can be stored in the refrigerator for up to 4 days and reheated gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 35
- Cholesterol: 80