Stir-fried satay beef strips with snow peas & sprouts








Preparation Time



Cooking Time

  • $name
  • 3 tbsp vegetable oil
  • 2 tbsp sugar
  • 1/4 cup crunchy peanut butter
  • 1/2 cup chopped peanuts
  • McCormick Salt
  • 4 spring onions, cut into 5cm lengths
  • 500g beef stir-fry strips
  • 1 bunch bok choy, chopped
  • 200g snow peas cut in half
  • 1/2 cup coconut cream
  • 1 cup bean sprouts
  • 2 shallots, finely diced
  • 1/2 pack snow pea shoots
  • 1/2 cup McCormick Coriander Leaf
  • extra peanuts to serve
  • rice noodles to serve
  • lime wedges to serve
  • 2 garlic cloves, crushed
  • 1 tbsp grated ginger
  • 1 tbsp KEEN'S Traditional Curry Powder
  • 1 tbsp McCormick Coriander Seeds Ground
  • 1 tbsp lime juice
  • zest of 1 lime
  • 1 cup coconut cream
  1. Heat 2 tablespoons of oil in a saucepan over a medium heat. Add the shallots, garlic and ginger. Cook for 2 minutes stirring until softened.
  2. Add the KEEN’S curry powder, coriander seeds, lime juice and zest. Pour in 1 cup of coconut cream and add sugar. Bring to the boil, reduce heat and simmer for 4-5 minutes.
  3. Add the peanut butter and peanuts to the pan, cook for a further 2-3 minutes. Season to taste with salt.
  4. Heat remaining oil in a wok, add the spring onions and cook for 1 minute. Add the beef, stir fry until brown then add the bok choy and the snow peas. Cook for a further 1 minute.
  5. Add 3-4 tablespoons of satay sauce, 1/2 cup of coconut cream and stir through for 1-2 minutes until combined. Add the sprouts, shoots and coriander to the wok before serving.
Recipe Tip

Serving suggestion: Top with peanuts and serve with rice noodles & lime wedges

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