Prepare the Satay paste before hand. I usually have some home made Red Thai Curry paste on hand but you can use the bought pastes. Allow approximately 40 minutes from start to finish for this flavoursome dish.
Satay Beef
- 1 tablespoon peanut oil
- 500gm rump steak sliced
- 1 red onion sliced thinly
- 1 red capsicum seeded and sliced thinly
- 1 1/2 cups of water
- 1/2 cup crunchy peanut paste
- 40gm satay sauce paste
- 2 tablespoons kecap manis
- 2 teaspoons lime juice
- shredded schallots to garnish
- coriander leaves
- peanuts
- Heat half of the oil in a wok on high
- Stir fry the beef in batches , 2-3 minutes until browned Set aside.
- Heat remaining oil in wok.
- Stir onion, capsicum for 2-3 minutes until onion is soft.
- Combine water, peanut paste, satay paste, kecap manis, lime juice.
- Add mixture to the wok and being to boil.
- Return beef to the wok and simmer for 4-5 minutes or until beef is cooked.
- Serve beef with steamed/boiled rice with a garnish of shallots, coriander, and peanuts.
Satay Paste
- 195gm Thai Red Curry Paste
- 200m Crunchy Peanut Butter
- 1 Tablespoon Brown Sugar
- Combine all ingredients in a food processor and blend until well combined. Should the mixture appear to be dry, add a little cooking oil to help with the blending.
Thai Red Curry Paste