If you like satay dishes, this beef recipe will suffice as your quick fix. Ready in under 20 minutes, this peanut stir-fry uses corn, choy sum and sweet chilli.
- 600 g beef rump steak, thinly sliced
- 125 g punnet baby cornichons, quartered lengthways
- 2 carrots, peeled into ribbons
- 1 bunch fresh choy sum, trimmed, cut into 5cm lengths, stems and leaves seperated
- 6 green spring onions, thinly sliced diagonally
- ⅓ cup smooth peanut butter
- 2 tbsp kecap manis
- 2 tbsp sweet chilli sauce
- 200 g packet dried medium flat rice noodles
- lime wedges, to serve
- Heat an oiled wok over a high heat. Add beef in four batches. Stir-fry for about 1 minute, or until browned. Remove.
- Heat same oiled wok over a high heat. Add corn. Stir-fry for about 2 minutes, or until almost tender. Add carrots and choy sum stems. Stir-fry until stems are tender. Add onions and choy sum leaves. Stir-fry until wilted. Remove.
- Cool wok slightly. Add peanut butter, kecap manis and sauce with 1/3 cup warm water. Stir until combined and hot. Return beef and vegetables. Stir-fry until hot.
- Meanwhile, cook noodles according to packet directions.
- Serve noodles topped with beef and vegetable mixture and lime wedges.
If you prefer, replace sweet chilli sauce with hot chilli sauce.
Return any beef resting juices to the wok when adding the meat.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||9.1 g|
|Total carbohydrates||63.0 g|
|- Sugars||17.0 g|
|Dietary fibre||4.8 g|