Description
This Quick Satay Peanut Stir Fry is a flavorful, speedy dish perfect for weeknight dinners. Featuring thinly sliced beef, chicken, pork, or shrimp tossed in a spicy and savory satay-inspired peanut sauce, it combines crunchy vegetables and a deliciously nutty kick. Ready in just 17 minutes, it’s an easy meal served best with rice, noodles, or cauliflower rice for a low-carb option.
Ingredients
Scale
Satay Peanut Sauce
- 1 1/2 tbsp fish sauce
- 1 1/2 tsp sugar
- 2 tsp cornflour / cornstarch
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tsp curry powder (any variety, hot preferred)
- 1 1/2 tbsp crunchy peanut butter (smooth also okay)
- 2 tbsp water
Stir Fry
- 300 – 350 g / 10 – 12 oz thinly sliced beef, chicken, pork, or peeled prawns/shrimp
- 2 tbsp oil
- 1 garlic clove, finely chopped
- 1 large onion, sliced
- 1 large carrot, julienned
- 1 big handful bean sprouts (~1 1/2 cups packed)
- 1/2 cup finely sliced shallots or green onions (plus more for garnish)
- 1/4 cup crushed peanuts (plus more for garnish, optional)
Instructions
- Prepare Satay Peanut Sauce: In a small bowl, combine the fish sauce, sugar, cornflour, minced garlic, grated ginger, curry powder, and crunchy peanut butter. Mix well, then gradually add the water to make a smooth sauce.
- Marinate the Protein: Place the thinly sliced beef (or your choice of protein) into a bowl and add 1 tablespoon of the prepared satay sauce. Mix thoroughly and let it rest for 10 minutes to absorb the flavors.
- Heat the Oil and Sauté Aromatics: Heat 2 tablespoons of oil in a wok or large heavy-based skillet over high heat. Add the finely chopped garlic and stir-fry until golden, about 10 seconds. Add the sliced onion and cook for 1 minute until slightly softened.
- Cook the Protein: Add the marinated beef to the wok. Stir-fry for about 1 1/2 minutes until it mostly turns brown but still has some red spots. For chicken, pork, or prawns, cook until almost fully cooked through.
- Add Vegetables and Sauce: Stir in the julienned carrots, bean sprouts, and the remaining satay sauce. Cook for a few minutes until the vegetables have wilted and are tender-crisp.
- Finish with Peanuts and Shallots: Add the crushed peanuts and finely sliced shallots to the wok. Stir everything together to combine the flavors well.
- Serve Hot: Serve the stir fry immediately over rice or noodles. Garnish with extra shallots and peanuts if desired. For a low-carb or low-calorie variant, try serving with cauliflower rice instead.
Notes
- Note 1: Fish sauce lends an authentic savory depth, but you can substitute with soy sauce for a milder flavor.
- Note 2: Thin slicing the protein ensures quick cooking and tenderness.
- Note 3: Use fresh garlic finely chopped for the best aroma and flavor delivery.
- Note 4: Julienned carrots allow quick cooking while maintaining slight crunch.
- For a spicier dish, increase the curry powder or add chili flakes.
- Leftovers keep well refrigerated for 1-2 days but are best enjoyed fresh.
