Satay Beef
Joel FerrenIngredients:
- 100ml (1⁄2 tetrapak) Glucerna
- 1 tbsp. ginger, finely chopped
- 1 garlic clove, crushed
- 1 tbsp. soy sauce
- 2 tbsp. sweet chilli sauce
- Juice from 1⁄2 lime
- 50ml coconut milk
- 1⁄2 tsp. ground cumin
- 2 tbsp. brown sugar
- 2 tbsp. peanut butter
- 400g diced beef
- 2 large shallots, sliced
- 1⁄2 diced capsicum
- 1⁄2 bunch of broccolini
- 1 carrot, julienned
- 1 handful halved green beans
- 1⁄2 red long chilli, diced (can be omitted)
- 1 tbsp. vegetable oil
Method:
- Sweat shallots, garlic, ginger and cumin powder in a dash of vegetable oil
- Add soy sauce, sweet chilli sauce, lime juice, brown sugar and peanut butter into hot pan and stir over low heat until smooth
Add coconut milk and Ensure Plus to sauce and stir until combined. Set mixture aside - Brown beef in one tablespoon vegetable oil in hot pan and set aside
- Add vegetables to hot pan and cook until they start to soften
- Add beef and sauce to vegetables and mix until sauce coats the mixture
- Serve with your choice of noodles or rice
For more details on Glucerna, go to glucerna.com.au
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