Satay Beef Noodles
Source & History
This recipe is from a little book published by the Women's Weekly called Thai Cooking. I really like the flavour of it.
Notes
Having said that I like the flavour, I do usually make a few changes to this (as usual):
- I usually make this with chicken breasts & not beef.
- I don't use smooth peanut butter because I only buy the crunchy kind.
- I don't slice the chives lengthwise, I just chop them up
- I don't use coriander leaves, I use flat leaf parsley. This is simply because I don't like the taste of fresh coriander leaves.
- Author
- Aileen Sorohan
Ingredients
- 2 tbsp peanut oil
- 750 grams rump steak sliced thinly
- 1 medium (150g) onion sliced finely
- 1 clove garlic crushed
- 1/2 cup (130g) smooth peanut butter
- 1/4 cup (60ml) sweet chilli sauce
- 2/3 cup (160ml) coconut milk
- 3/4 cup (180ml) chicken stock
- 2 tbsp lime juice
- 1 tsp sugar
- 1 tbsp fresh coriander finely chopped
- 450 grams fresh chow mein noodles
- 50 grams garlic chives halved lengthways
Instructions
- Heat 1/2 of the oil in a wok or large frying pan; stir-fry beef, in batches, until browned and almost cooked. Remove from pan & keep warm.
- Heat remaining oil in same pan, stir-fry onion, and garlic until onion is soft.
- Add peanut butter, chilli sauce, stock, lime juice, sugar and coriander. Stir-fry until heated through.
- Meanwhile, rinse noodles in hot water to separate, drain
- Return beef and any juices to pan. Gently toss chives and noodles with the beef until just heated through.
