Satay beef with tomato salad

Cooking Salads Satay beef with tomato salad

For fast and easy meals, you cant beat an Asian-inspired dish. Full of fresh flavours, this one is ready and on the table in 15 minutes.

Lables: Low carb Lower gi Egg free Gluten free Wheat free
  1. Heat a wok over high heat. Add 1 teaspoon of oil and heat until smoking. Stir-fry one-third of beef for 1 minute or until browned. Transfer to a plate. Repeat, in 2 more batches, with another 1 teaspoon of oil and the remaining beef.
  2. Heat the remaining oil in the wok over medium-high heat. Stir-fry onion for 2 minutes or until just soft. Stir in coconut milk, peanut butter, sweet chilli sauce and soy sauce. Return the beef to the wok. Toss until heated through.
  3. Combine tomato, cucumber and coriander. Divide rice among serving bowls. Top with beef and tomato mixture.

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1 1/2 tbsp vegetable oil
500g beef stir-fry strips
1 brown onion, halved, thinly sliced
270ml can reduced-fat coconut milk
130g peanut butter
2 tbsp sweet chilli sauce
1 tbsp soy sauce
2 large tomatoes, cut into 1cm pieces
1 Lebanese cucumber, trimmed, cut into 1cm pieces
1/4 cup chopped fresh coriander
Steamed white rice, to serve

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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