Name: Satay beef noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup smooth peanut butter; 270 millilitre can coconut milk; 1 large beef stock cube; 450 gram fresh hokkien noodles; 2 tablespoon vegetable or peanut oil; 500 gram budget beef rump steak, trimmed, thinly sliced; 1 brown onion, cut into thick wedges; 300 gram broccoli, cut into small florets; 2 cloves garlic, thinly sliced; 1 carrot, cut into matchsticks; 1 red capsicum, thinly sliced; pinch ground turmeric; 1/2 cup chopped coriander; 1/3 cup crushed peanuts

Satay beef noodles

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1/3 cup smooth peanut butter

270 millilitre can coconut milk

1 large beef stock cube

450 gram fresh hokkien noodles

2 tablespoon vegetable or peanut oil

500 gram budget beef rump steak, trimmed, thinly sliced

1 brown onion, cut into thick wedges

300 gram broccoli, cut into small florets

2 cloves garlic, thinly sliced

1 carrot, cut into matchsticks

1 red capsicum, thinly sliced

pinch ground turmeric

1/2 cup chopped coriander

1/3 cup crushed peanuts

Method

1.Whisk peanut butter, coconut milk and crumbled stock cube in a jug.

2.Rinse noodles under hot water to separate strands. Set aside.

3.Heat a wok or frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry beef, in batches, for 2 minutes or until browned. Transfer to a heatproof bowl.

4.Heat remaining oil in wok; swirl to coat surface. Stir-fry onion for 2 minutes or until browned. Add broccoli, garlic, carrot and capsicum; stir-fry for 3 minutes or until almost tender. Add turmeric and coconut mixture; bring to the boil. Add noodles.

5.Return beef and any resting juices to wok. Stir-fry for 2 minutes or until heated. Stir in half the coriander. Serve topped with remaining coriander and peanuts.

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