SATAY BEEF & BROCCOLINI® STIR-FRY

INGREDIENTS

1 bunch Broccolini®, ends trimmed, washed (see tip)
175g Minicaps® baby capsicums, halved, thinly sliced
1/2 cup satay sauce
1/2 coconut milk
2 tsp soy sauce
2 tbs vegetable oil
600g beef rump or porthouse steak, trimmed, thinly sliced
1/2 cup salted peanuts
1/2 cup thai basil or vietnamese mint leaves
lime wedges, cooked jasmine rice or noodles, to serve

METHOD

  1. Combine the satay sauce, coconut milk, soy and sugar together. Set aside. Spoon 1 ½ tablespoons oil over the beef and stir to coat.
  1. Put peanuts into the wok and place over high heat, stir-fry until peanuts are toasted. Remove to a plate. Wipe wok clean and heat over high heat until very hot. Cook the beef, in batches, for 2 minutes or until browned. Remove to a clean plate. Add the remaining oil with the Broccolini® and mini caps, stir-fry for 2 minutes. Add the satay mixture and bring to the boil. Return the beef and stir-fry until warmed though. Remove from the heat.

 

  1. Divide between serving plates, scatter over the herbs and peanuts. Serve with lime and rice or noodles.

Tip: You can cut the Broccolini® in half lengthways if some stems are thicker than others in the bunch.