Coconut, Peanut and Beef Stir-Fry
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Serves
|
Preparation
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Cooking
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Difficulty
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| 4 | 15 min | 15 min | Easy |
- 1 pack 350g Singapore Noodles
- 2 tbsp peanut or vegetable oil
- 500g beef, cut into thin strips
- 400g broccoli, cut into small florets
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1/2 cup smooth peanut butter
- 3/4 cup coconut milk
- 2 tbsp sweet chilli sauce
- 3/4 cup water
- 2 tbsp lemon juice
- 1 tspn sugar
- 50g garlic chives, cut in half
Method
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Step 1
Prepare noodles according to pack instructions, drain and set aside. Cover with a tea towel.
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Step 2
Combine the peanut butter, coconut milk, sweet chill, water, sugar and lemon juice in a bowl and set aside.
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Step 3
Heat half the oil in a wok over high heat.
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Step 4
Quickly stir fry the beef until cooked (suggest medium) and set aside to rest. Cover to keep warm.
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Step 5
Heat remaining oil in the wok, add onion and garlic and stir fry until onion is transparent. Add broccoli florets and stir fry for 2 - 3 minutes. Add the sauce and combine the sauce and stir fry until coated and heated through.
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Step 6
Return the beef to the wok and toss through.
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Step 7
Add the noodles to the wok and gently combine the noodles, chives and beef. Stir fry until heated through.
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Step 8
Serve immediately.
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