COOK’S NOTE
Serve the beef piled on a platter with warm flatbreads, thinly sliced red onion, cucumber, bean sprouts, tomatoes, limes and extra peanuts.
I make the satay glaze separately and toss it through the hot beef at the end. You can make the glaze three days ahead, but will need to thin it with a little extra coconut cream before using.
500 grams beef schnitzel
2 tablespoons cornflour
grapeseed oil for cooking
SATAY GLAZE
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sriracha chilli sauce
2 tablespoons crunchy peanut butter
1 tablespoon grated fresh ginger
3 cloves garlic, crushed
1 teaspoon sesame oil
2 tablespoons lime juice
2 tablespoons coconut cream
SATAY GLAZE:
Place all the ingredients, except the lime juice and coconut cream, in a small saucepan and bring to the boil, stirring until the peanut butter has melted and it all comes together. Cook for 2 minutes then stir in the lime juice and coconut cream. Set aside.
Cut the beef into 2cm strips and toss with the cornflour until each strip is well coated.
Heat a little oil in a large sauté pan and when very hot, cook the beef in batches for about 30 seconds. Take care as it will spit. Transfer to a bowl as it’s cooked, adding a little more oil between batches. Wipe out the pan and add the satay glaze. When hot, tip the beef and any juices back into the pan and stir everything together. Add the chopped peanuts. SERVES 4