Woman’s Day (Australia) - - Food To Love -

SERVES 6 PREP 20 MINS COOK 15 MINS PER SERVE 3103kj 2 tb­sps peanut oil 500g blade steak, trimmed, thinly sliced 400ml can co­conut cream ½ cup crunchy peanut but­ter 2 tb­sps sweet chilli sauce 1 tbsp soy sauce 1 onion, wedges 2 gar­lic cloves, crushed 2 tsps finely grated gin­ger 1 red cap­sicum, seeded, thinly sliced 200g green beans, trimmed, 4cm lengths cooked noo­dles, to serve

1 In a wok or large fry­ing pan, heat half oil on high. Stir-fry, in 3 batches, beef 1-2 mins un­til browned. Trans­fer to a plate. Wipe out wok.

2 In a medium saucepan, stir co­conut cream, peanut but­ter and sauces on low heat 2-3 mins un­til smooth. Keep warm.

3 In same wok, heat re­main­ing oil on high. Stir-fry onion, gar­lic and gin­ger 1 min. Add cap­sicum and beans. Stir-fry 1-2 mins un­til tender crisp.

4 Re­turn meat to pan with peanut mix­ture. Stir-fry 1 min un­til heated through. Serve on a bed of noo­dles.

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