Best 10 Minute Satay Beef Stir Fry Recipes

QUICK SATAY PEANUT STIR FRY (ANY PROTEIN)

Quick Satay Peanut Stir Fry (any protein) image

VIDEO below. A gem of a recipe given to me by a reader, this is a brilliant QUICK Satay Stir Fry that tastes like Chinese style satay that you get from Chinese restaurants here in Australia. Make this with your choice of protein - great with beef (pictured), chicken, pork, shrimp or tofu. Use shredded shaped vegetables - ideal for this sauce which is not the saucy type.

Provided by Nagi

Categories Dinner

Time 17m

Number Of Ingredients 16

Ingredients

1 1/2 tbsp fish sauce ((Note 1))
1 1/2 tsp sugar
2 tsp cornflour / cornstarch
1 garlic clove (, minced)
1 tsp grated ginger
1 tsp curry powder ((any - I use hot!))
1 1/2 tbsp crunchy peanut butter ((smooth also ok))
2 tbsp water
300 - 350 g / 10 - 12 oz beef (, chicken or pork thinly sliced (or peeled prawns/shrimp) (Note 2))
2 tbsp oil
1 garlic (, finely chopped (Note 3))
1 large onion (, sliced)
1 large carrot (, julienned (Note 4))
1 big handful bean sprouts ((~1 1/2 cups packed))
1/2 cup finely sliced shallots / green onions ((plus more for garnish))
1/4 cup crushed peanuts (, plus more for garnish (optional))

Steps:

Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute.
Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through.
Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
Add peanuts and shallots, stir.
Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)

Nutrition Facts : Calories 363 kcal, ServingSize 1 serving

THAI SATAY STIR-FRY

Thai satay stir-fry image

Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Supper

Time 5m

Number Of Ingredients 9

Ingredients

3 tbsp crunchy peanut butter
3 tbsp sweet chilli sauce
2 tbsp soy sauce
300g pack straight-to-wok noodle
1 tbsp oil
thumb-sized piece of fresh root ginger, peeled and grated
300g pack stir-fry vegetable with peppers and mangetout (we used Sainsbury's read-to-use baby leaf stir-fry)
handful basil leaves
25g roasted peanuts, roughly chopped

Steps:

Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.29 milligram of sodium