Satay beef and noodle stir-fry


Recipe may contain gluten, peanuts, tree nuts, fish and shellfish.

Quick and easy, this stir-fry is the ultimate mid-week meal with a delicious peanut sauce.

13 Ingredients

  • 3 x 70g bundles plain instant noodles

  • 1/4 cup smooth peanut butter

  • 2 tbsp oyster sauce

  • 1/3 cup boiling water

  • 1 1/2 tbsp vegetable oil

  • 400g beef rump steak, trimmed, sliced

  • 1 red onion, halved, sliced

  • 2 garlic cloves, crushed

  • 1/2 bunch kale, stems removed, leaves roughly shredded

  • 227g can sliced water chestnuts, drained

  • 2 tbsp chopped roasted salted peanuts

  • 1 tbsp sesame seeds, toasted

  • 1 Lebanese cucumber, halved lengthways, sliced

4 Method Steps

  • Step 1

    Cook noodles following packet directions. Drain. Rinse under cold water to cool. Drain well.

  • Step 2

    Meanwhile, combine peanut butter, oyster sauce and boiling water in a small bowl.

  • Step 3

    Heat 1 teaspoon oil in a wok or large frying pan over high heat. Season beef with salt. Add 1⁄2 the beef, making sure it’s in a single layer. Cook, without stirring, for 30 seconds. Stir-fry and transfer to a plate (see note). Repeat with 1 teaspoon oil and remaining beef.

  • Step 4

    Heat 2 teaspoons oil in pan. Add onion. Stir-fry for 3 minutes. Add garlic. Stir, then transfer onion mixture to a large bowl. Heat remaining oil in pan. Add kale and water chestnuts. Stir-fry for 2 minutes. Return onion mixture to pan with peanut butter mixture and noodles. Stir-fry over medium-low heat until well combined. Toss through beef with any resting juices. Sprinkle with peanut and sesame seeds. Serve with cucumber.

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Recipe Notes

To keep beef tender, cook in 2 batches in a very hot pan. Place in a single layer in pan and avoid stirring for good browning and flavour.

Nutritional Information

Per serving

  • 495

  • 2071 kj

  • 29.8g

  • 6.2g

  • 5g

  • 31.3g

  • 892mg

  • 23.4g

All quantities above are averages

Image by Brett Stevens And Brett Stevens

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