Beef Satay Curry

This Beef Satay Curry is fresh, rich and creamy, packed with vegetables and easy to make. It has tender slices of beef dunked in lightly spiced sauce that’s a cross between a moreish peanut sauce and a delicious thai red curry.

Course Dinner

Cuisine Thai

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 477kcal

Author Kim

Ingredients

650 grams / 1.5 pounds Lean Beef Thinly sliced (Note 1)
1 teaspoon Crushed garlic
1 teaspoon Chilli Paste or Sambal Olek
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 Chilli Paste or Sambal Olek
⅓ cup /70 ml sugar free crunchy peanut butter (Note 3)
1 ½ cup / 350 ml light coconut milk
1 tablespoon Coconut syrup (Note 4)
1 tablespoon Light Soy Sauce (Note 5)
1 tablespoons fresh lime juice
1 tablespoons Penang Curry Paste
Pinch of salt

Grams - Cups

Instructions

Prepare Beef: Add thinly sliced beef strips, 1 teaspoon crushed garlic and 1 teaspoon chilli paste and mix together. Cover and set aside to marinate whilst the sauce is made.
Saute Garlic, Ginger and Chilli Paste: Add 1 tablespoon each of crushed garlic, chilli paste and grated ginger to a pot on medium high heat and stir for a minute until fragrant.
Make the Base of the Satay Curry Sauce: Add the peanut butter, curry paste, sweetener, soy, salt and lime juice. Stir for a minute to mix together so that a thick dark paste is formed.
Add Coconut Milk and Finish Sauce: Drizzle in coconut milk a little bit at a time, stirring in continuously until all added and satay sauce is smooth and creamy. Cover and set aside.
Cook Beef: Heat a wok on high heat and add the coconut oil. Add beef strips and cook through, moving around the wok continuously with a spoon.
Add Veges to Wok: Add capsicums (or peppers if using), shallots/green onions, and green beans. Cook for 3 mins or until the just begin to soften.
Add Curry Sauce to Wok: Pour satay curry sauce over meat and vegetables and stir through with a spoon until covered. Heat for 2 mins on medium heat and then remove.

Notes

Meat: I like using rump steak in stir fry dishes as its nice and tender and not to fatty. Make sure to trim any excess fat before slicing into strips. The thinner the meat the quicker it will cook. I like to slice mine as thin as I can get it. A straight edge knife is better than a serrated one for this task. Cut the meat into thin bite sized strips, about 2 or 3 inch lengths (5 to 7 cm). Alternatively you could buy meat that is already cut into stir fry strips, but I find that this this is usually always tougher that buying and cutting my own.
Peanut Butter: I recommend a Natural Peanut Butter or Sugar Free Peanut Butter. Basically one that has only peanuts listed on the ingredient label. There are many brands to choose from and Natural and Sugar Free varieties are available from Coles and Woolworths in the aisle in amongst all the peanut butters
Granulated Sweetener: I love using Monkfruit Sweetener – a natural Low GI, almost zero sweetener that measures just like sugar. Its available from Coles and Woolworths in the Baking Aisle.
Soy Sauce: Regular soy sauce can be substituted for Light Soy sauce. If using Tamari, you may need to add a little extra to get the right level of seasoning as Tamari is typically less salty than soy sauce and the saltiness is important in creating that satay flavour.
Lime: Lime juice from a bottle can be substituted from fresh lime juice. Alternatively, if you don’t have lime juice, you can use lemon juice. It will have minimal impact on the flavour.
Garlic and Ginger: Whilst you can’t beat the taste of fresh crushed garlic or fresh grated ginger, if you don’t have access to this, using the garlic and ginger that comes in a jar is a great alternative.
Curry Paste: If you don’t have Thai red curry paste, a yellow curry paste, panang curry paste or even a korma paste would work. Alternatively, you could also try the same quantity of curry powder.
Chilli Paste: There are several varieties of chilli paste available in the supermarket. Sambel Olek is a Malaysian variety found in the Asian food aisle. Standard Chilli Paste I tend to find in Coles and Woolworths where the spices are.
Cauliflower Rice: I love the convenience of frozen cauliflower rice from the frozen food section of Coles and Woolworths. It keeps for ages and it heats in the microwave in 4 minutes.
Spiciness: This satay curry sauce is a mild to medium level of heat. To make it mor eon the mild side, omit the Chilli Paste.
Nutritional Information includes the cauliflower rice.

Nutrition