This Beef Satay Curry Noodles has tender pieces of flavoursome meat covered in rich peanut sauce with lightly stirfried vegetables and silky noodles. Packed with taste, this is an easy weeknight meal to savour and enjoy over and over again.
So the curry sauce from this recipe is almost the same as my Chicken Satay Curry recipe. And for good reason. Because I love it and I want to eat it on as many things as possible.
It’s an easy sauce to make. You can get everything from the supermarket and it takes 10 minutes to make.
You could even make a double batch as it will keep in the fridge for 2 to 3 days so you can have it on tap for a second meal later in the week.
Like, maybe drizzled over a piece of steak, a pork chop, or yes, even a piece of fish.
Whenever I make this sauce, no matter what we are having it with, I frequently find my husband licking the bowl at the end of the meal.
It must be good then.
Thinly sliced beef is best for this Beef Satay Curry Noodle
The meat in this recipe was originally a piece of Rump Steak that I cut into thin strips.
I prefer to buy it in a slab and cut it myself so I can get just the thickness I want. I’m a bit fussy that way. Sometimes its just too thick buying it pre-packaged already cut, not to mention more expensive.
Usually I do prepare my meats on the weekend as part of my meal planning where I cut up chicken and beef into portion sized packs that I can whip out during the week to get dinner on the table even quicker.
The other beauty of this satay noodle curry – you can really just use whatever veges you have on hand.
And if you like a bit of extra punch, add additional chilli paste, or a bit extra of the panang curry paste, but not too much or the flavour balance might get out of whack. You need just enough but not too much like in the Fish Panang Curry.
This really is a great dish to make when you come home from work and want dinner on the table within 15 minutes. So long as you have the meat already sliced and ready to go, it’s totally doable.
Believe me. I know. I’ve come home many a time after a H.I.I.T class at the gym needing to eat something pronto. Hubby’s at work. Charlie the staffy waits patiently for me at the door.
So there is no-one to cook but me. It needs to be quick and easy. It needs to be full or flavour and tasty. And it needs to be something I don’t have to think too hard about.
Beef Satay Curry Noodle is the answer. It helps to replenish my energy after a big workout, and fills me up without that heavy feeling.
This dish is what I like to call a quick dinner winner!
Beef Satay Curry Noodles
- 650 grams / 1.5 pounds Lean Beef Thinly sliced (Note 1)
- 1 teaspoon Crushed garlic
- 1 teaspoon Mild chilli paste
- 1 cup / 150 grams diced red capsicum
- 1 cup / 150 grams chopped green beans
- 1 cup /150 grams chopped Broccoli
- 200 grams / 0.5 pound pre cooked noodles (Note 2)
Satay Curry Sauce
- 2 garlic cloves minced
- 1 teaspoon Minced ginger paste
- 1 tablespoon mild chilli paste
- 1/3 cup /70 ml sugar free crunchy peanut butter (Note 3)
- 1 1/2 cup / 350 ml light coconut milk
- 1 tablespoon Coconut syrup (Note 4)
- 1 tablespoon Light Soy Sauce/Tamari (Note 5)
- 1 tablespoons fresh lime juice
- 1 tablespoons Penang Curry Paste
- Pinch of salt
- In a bowl add the beef strips, teaspoon of garlic paste and mild chilli paste and use a spoon to mix together. Let sit for 5 minutes to marinate.
- Making the Satay Curry Sauce: in a medium saucepan, add the garlic, chilli paste and ginger. Stir for a minute until fragrant.
- Add the coconut milk and stir in for 1 minute
- Add the peanut putter and stir in until it melts.
- Add the curry paste, coconut syrup, light soy, pinch of salt and lime juice. Stir for a minute to mix it all in and then remove from heat
- Cooking the beef: Heat a wok and add meat. Stirfry until just cooked through.
- Add the chopped veges and cook for 3 to 5 minutes until cooked
- Break up the noodles and add, using a spoon to mix through the veges and meat
- Putting it together: add the curry sauce to the stirfry in the wok and use forks to mix in. Should take a minute or 2.
- Serve with diced shallots and a wedge of lime.
- For the meat for this recipe I used rump steak sliced very thinly into strips
- I used Wokka Wholegrain Noodles
- I use Kraft sugar free peanut butter
- Coconut syrup is a natural Low GI sweetener, made from the nectar of coconut palm flowers. Is is usually available from the health food section of the supermarket.
- Tamari is a form of soy sauce that is a better option generally as it contains lower levels of added sugar than Light Soy. It is usually found in the health food aisle of most supermarkets.