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


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


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


Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.