Satay Beef
Tender strips of beef tossed in a rich and creamy satay sauce, stir-fried with crisp capsicum and zucchini, and finished with fragrant garlic, coconut cream, and a hint of spice. Garnished with fresh coriander, red chilli, lime, and crunchy shallots for a vibrant and satisfying meal perfect for a quick weeknight dinner.
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Satay Beef
Servings: 2 Serves
A quick and flavourful stir-fry featuring tender beef in a rich, creamy satay sauce with crisp vegetables and fragrant garnishes.
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Ingredients
- 300 g beef steak
- 80 g red capsicum
- 80 g green zucchini
- 5 g garlic
- 100 g Yeo’s Satay Sauce
- 1 teaspoon Yeo’s Sesame Oil
- 80 ml coconut cream
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- ¼ teaspoon salt
Equipment Used
Instructions
- Slice beef into 1 cm thick strips, and marinate with 1 tablespoon soy sauce for 5 minutes.
- Slice red capsicum and zucchini into thick strips.
- Heat wok, add oil, pan fry beef for 2-3 minutes until golden colour. Then add garlic, Yeo’s satay sauce, and Yeo’s sesame oil and cook for another 5 minutes.
- Pour coconut cream, then add cut red capsicum and zucchini, cook for 2-3 minutes, add sugar, salt and 1 teaspoon of soy. Further cooking to reduce the sauce a little bit.
- Serve the beef in a bowl, garnish with red chilli, coriander, and lime and sprinkle dry shallot over the top of the dish.
