I’ve got a satay sauce recipe that I’ll post next as it is sensational but a bit more complex than the one below.
That said, the one below is very tasty, very easy to pull together and was a big hit in this household. A big thank you to Krista who posted it the other day. The amounts below are pretty flexible – just taste and add more of the bits you like. You can also – of course – use whatever vegetables take your fancy. I am moderately obsessed with broccolini at the moment. In fact, apart from broccoli with orrechiete, I doubt I will ever go back to steamed normal broccoli with dinner any time soon.
- 500g beef (I used rump steak from the pointy end, it was divinely tender and tasty)
- splash of soy sauce
- freshly cracked black pepper
- 1 carrot, cut into sticks
- 1 bunch broccolini, cut into lengths
- 6 shallots, cut into lengths
- 2tbsp sesame seeds, toasted in a hot dry wok at the very start
- fresh coriander, chopped
- 1 x 600g packet fresh hokkien noodles, prepared according to the packet
- Slice the beef thinly and drizzle over some soy sauce and lots of freshly cracked pepper
- Heat a smidge of oil in a wok and over high heat quickly sear the meat in small batches* – don’t let it stew in there, it can be pretty rare as it will keep cooking when you set it aside and throw it back in at the end – and set aside in a dish
- Heat a little bit more oil and add the carrots, I add a splash of water here and throw the lid on for a minute or so just to help cook them so they’re not hard but still have a good bite
- Add the broccolini and shallots and again, maybe add a splash of water if you need to get some steam in there to aid the cooking process
- Return the meat to the pan, toss through
- Add the noodles and the sauce
- Sprinkle over the sesame seeds and fresh coriander to serve.
Quick and easy satay sauce
- 1/2 cup warm water
- 8 tbsp peanut butter
- 6 tbsp soy sauce
- 2 cloves garlic, smooshed
- 4 tsp ginger, minced
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 4 tsp sugar
- pinch cayenne (I forgot this)
- Mix together and adjust flavours to taste
It’s that simple folks.
Dinner on the table in like 15 minutes.
* it took me so long to accept that this was the way to do it. Patience is not something I have much of so it was a very begrudging acceptance that searing meat in a stir-fry in small batches resulted in an infinitely better end dish. But it does. So just suck it up and do it right. Small batches, high heat, quick.