Satay sauce from the Chinese takeaway is one of my favourite treats. Meaty, nutty with a nice little kick, it goes with so many different treats, I always find it irresistible. Last week, after having a serious craving for some, I decided to try and create a healthy version of this sauce and make it into a whole meal. All the flavour and none of the guilt! The result was delicious, a lovely different flavour and a really easy dinner to rustle up.
I’ve included the recipe below for making the curry quickly in a pan. If you prefer, you can use a slow cooker. Fry off the steak and onions and add to the slower cooker and then add all of the ingredients except the fresh coriander. Stir, pop on the lid and slow cook for either 4 hours on high or 8 hours on low (this method is also better if you want to use a tougher cut of beef so it has time to soften nicely). Finish with a sprinkle of fresh coriander and serve.
Serve as you prefer, I served mine with cauliflower rice seasoned with curry powder, salt and pepper and grilled. My hubbie has his with plain basmati rice. We loved both!
Curried Beef Satay
Makes 4 portions = 6sp per portion (Flex)
400g lean beef (quick fry steak or lean rump steak), thinly sliced
1 white onion, peeled and sliced
3 garlic cloves, peeled and finely minced
Thumb sized piece of ginger, peeled and grated (or 1 tsp ginger paste)
1 red chilli, finely chopped (and deseeded if you don’t like it too hot)
2 red peppers, sliced
1 tsp plain flour
½ tsp curry powder
2 tbsp PB2 (or another peanut butter powder)
2 tbsp dark soy sauce
2 x beef stock cubes diluted with 300ml water
½ tin light coconut milk
Sprinkle of fresh coriander, roughly chopped
Spray a wok with 1kal. Season the beef and stir fry until cooked through. Remove from the pan and pop to one side.
Spray the now empty pan with 1kal. Add the onions, garlic, ginger, chilli and pepper. Season with salt and pepper and fry for 5-6 minutes until the onions are soft (add a little water if the pan starts to get dry).
Add the plain flour and stir through. Fry for another minute and then add the curry powder, PB2 and soy sauce. Stir, fry for a few seconds and then pour in the beef stock and coconut milk. Add the beef back to the pan. Reduce to a simmer and cook for 20-25 minutes. Pop the rice on at this point if you are having it. The sauce should start to thicken up nicely after ten minutes or so.
Taste and adjust seasoning to your preference.
Serve as you prefer, I served with cauliflower rice, seasoned with curry powder, salt and pepper and grilled.
Finish with a sprinkle of fresh coriander.