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Rate this recipe by Keens
Stir-fried satay beef strips with snow peas & sprouts
3 tbsp vegetable oil
2 tbsp sugar
1/4 cup crunchy peanut butter
1/2 cup chopped peanuts
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
McCormick Coriander Leaves
extra peanuts to serve
rice noodles to serve
lime wedges to serve
2 garlic cloves, crushed
1 tbsp grated ginger
KEEN'S Traditional Curry Powder
McCormick Coriander Seeds Ground
1 tbsp lime juice
zest of 1 lime
1 cup coconut cream
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.
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.
Add the peanut butter and peanuts to the pan, cook for a further 2-3 minutes. Season to taste with salt.
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.
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.
Serving suggestion: Top with peanuts and serve with rice noodles & lime wedges
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