Satay Beef Stir Fry with Vegetables and Hokkien Noodles

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.

Satay Beef Stir Fry with Vegetables and Hokkien Noodles

  • 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
  1. Slice the beef thinly and drizzle over some soy sauce and lots of freshly cracked pepper
  2. 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
  3. 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
  4. 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
  5. Return the meat to the pan, toss through
  6. Add the noodles and the sauce
  7. 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)
  1. 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.

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  • Anonymous

    I have to say the recipe is fine, but the Satay sauce needs some work. It is overly salty (due to the high amount of Soy). I needed to add some Brown Sugar and introduce Coconut Cream to the sauce at the end to compensate for the overly salty nature. I recommend this to give it a richer and more satisfying taste.

  • kim at allconsuming

    Most excellent to hear your feedback anon – and I would probably agree. We have a pretty high salt-threshold in this house and while this is indeed a 'quick and easy' satay sauce, something with a bit more depth and complexity will always win.

  • http://simcatgroup.com.au Macy

    Thanks for sharing this. I’ll gotta try this one. Now I know how to make satay sauce :)