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Satay steak stir-fry
Serves 2 | prep 25 mins | total time
Satay steak stir-fry
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Serves 2 | prep 25 mins | total time
Try this steak stir fry for a new twist on a peanut satay dish. You can make it veggie by swapping the steak for chunks of pan-fried mushrooms
Rate
Nutritional information (per serving)
Calories
506Kcal
Fat
16gr
Saturates
4gr
Carbs
49gr
Sugars
6gr
Fibre
6gr
Protein
40gr
Salt
1.2gr
Ingredients
- 100g dried rice
- 1 x 225g sirloin steak, trimmed of any visible fat
- 1 tsp vegetable oil or coconut oil
- 1 large garlic clove, sliced
- 1 x 200g pack pak choi, thicker stems sliced
- 1 broccoli head, cut into small florets, stalk sliced
- 2 tbsp smooth peanut butter
- 2 tsp soy sauce
- 2 tsp sweet chilli sauce
- juice of ½ lime, plus wedges to serve
Step by step
- Add the rice to a pan with 250ml boiling water and a pinch of salt. Bring to the boil, stir, cover and reduce the heat to low. Cook for 15 minutes until the rice is tender and has absorbed all the water.
- Meanwhile, season the steak on both sides and rub all over with the oil. Heat a large nonstick frying pan until hot, add the steak and fry over a high heat to your liking for 2-3 minutes on each side. Leave on a plate to rest.
- Add the garlic, pak choi stems and all the broccoli to the frying pan, plus 2 tablespoons of water. Stir-fry for 2 minutes, then add the pak choi leaves and meat juices from the resting steak. Cook until the leaves are starting to wilt.
- Meanwhile, mix together the peanut butter, soy, sweet chilli sauce, lime juice and 2 tablespoons of water in a small bowl. Tip half the satay sauce into the frying pan, give everything a good toss to mix and heat through, then divide the rice and the satay veg between 2 bowls. Slice the steak, serve on top of the rice and veg and drizzle with the remaining sauce.
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Tip Make it veggie
Swap steak for chunky pan-fried field mushrooms