Name: Satay beef and stir-fried vegetables with rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 cup (200g) basmati rice; 1 teaspoon peanut oil; 500 gram lean beef topside (or lamb fillets or chicken thighs), sliced thinly; 1 large brown onion (200g), sliced thinly; 1 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 2 fresh small red thai chillies, chopped finely; 1 medium red capsicum (200g), chopped finely; 1 medium green capsicum (200g), chopped finely; 100 gram button mushrooms, halved; 225 gram can bamboo shoots, rinsed, drained; 1 teaspoon curry powder; 2 teaspoon cornflour; 1/2 cup (125ml) chicken stock; 1/4 cup (65g) light smooth peanut butter; 2 tablespoon oyster sauce; 1 tablespoon unsalted roasted peanuts, chopped coarsely

Ingredients

1 cup (200g) basmati rice

1 teaspoon peanut oil

500 gram lean beef topside (or lamb fillets or chicken thighs), sliced thinly

1 large brown onion (200g), sliced thinly

1 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

2 fresh small red thai chillies, chopped finely

1 medium red capsicum (200g), chopped finely

1 medium green capsicum (200g), chopped finely

100 gram button mushrooms, halved

225 gram can bamboo shoots, rinsed, drained

1 teaspoon curry powder

2 teaspoon cornflour

1/2 cup (125ml) chicken stock

1/4 cup (65g) light smooth peanut butter

2 tablespoon oyster sauce

1 tablespoon unsalted roasted peanuts, chopped coarsely

Method

1.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain. Cover to keep warm.

2.Meanwhile, heat oil in wok; stir-fry beef, in batches, until browned.

3.Reheat meat juices in wok; stir-fry onion and garlic until onion softens. Add ginger, chilli, capsicums, mushrooms, bamboo shoots and curry powder; stir-fry until vegetables are just tender.

4.Blend cornflour with stock in small jug; add to wok, stir to combine. Return beef to wok with peanut butter and sauce; bring to a boil, stirring, until sauce thickens slightly and beef is cooked as desired. Stir in peanuts.

5.Serve with rice.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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