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.