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Satay beef and noodle stir-fry recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Speedy stir-fry with irresistible peanut sauce for a hassle-free weekday dinner.
Ingredients:
  • 3 x 70g bundles plain instant noodles
  • 65.00 gm smooth peanut butter
  • 48.80 gm oyster sauce
  • 82.50 gm boiling water
  • 27.60 gm vegetable oil
  • 400g beef rump steak, trimmed, sliced
  • 1 red onion, halved, sliced
  • 1/2 bunch kale, stems removed, leaves roughly shredded
  • 227g can sliced water chestnuts, drained
  • 40.00 ml chopped roasted salted peanuts
  • 12.00 gm sesame seeds, toasted
  • 1 Lebanese cucumber, halved lengthways, sliced
Instructions:
  • Prepare noodles according to package instructions. Drain and rinse under cold water to cool, then drain well.
  • In a small bowl, mix together peanut butter, oyster sauce, and boiling water.
  • In a hot wok or large frying pan, warm 1 teaspoon of oil. Season the beef with salt, then lay half of it in the pan in a single layer. Allow it to cook undisturbed for 30 seconds. Stir-fry until cooked and transfer to a plate. Repeat the process with another teaspoon of oil and the rest of the beef.
  • In a pan, heat 2 teaspoons of oil over medium heat. Add the onion and stir-fry for 3 minutes. Add the garlic and stir, then transfer the onion mixture to a large bowl. In the same pan, heat the remaining oil and add the kale and water chestnuts. Stir-fry for 2 minutes. Return the onion mixture to the pan along with the peanut butter mixture and noodles. Stir-fry over medium-low heat until well combined. Toss in the beef with any resting juices. Sprinkle with peanut and sesame seeds. Serve with cucumber.

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