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Satay beef wraps
Satay beef wraps
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Make spicy satay beef wraps for a satisfying dinner that will please any crowd.
Ingredients:
  • 600g beef stir-fry strips
  • 40.00 ml kecap manis (Indonesian sweet soy sauce)
  • 2 garlic cloves, finely chopped
  • 1 red onion, chopped, plus extra sliced red onion to serve
  • 60ml sunflower oil
  • 1 long red chilli, seeds removed, finely chopped, plus extra sliced chilli to serve
  • 1 lemongrass stalk (inner core only), finely grated
  • 100g peanuts
  • 32.00 gm brown sugar
  • Juice of 1 lime, plus wedges to serve
  • 125ml coconut milk
  • 2 Lebanese cucumbers, finely shredded
  • 250.00 ml coriander sprigs, chopped
  • 15g shredded coconut
  • 8 Mountain Breads or other flatbreads (such as Lebanese breads)
Instructions:
  • Marinate beef with 1 tablespoon of kecap manis and half of the garlic, then cover and set aside.
  • Prepare the satay sauce by finely chopping the onion in a food processor. Heat 1 tablespoon oil in a frypan over medium heat and sauté the onion for 4-5 minutes until softened. Add chilli, lemongrass, and garlic, cooking until fragrant for about 2-3 minutes. Crush peanuts in a food processor and combine them in the pan with sugar, lime juice, coconut milk, and 1/2 cup (125ml) water. Simmer for 8-10 minutes until the sauce thickens. Finish by stirring in the remaining 1 tablespoon of kecap manis and season to taste.
  • In a hot frypan over medium-high heat, sear half of the beef in 1 tablespoon of oil for 5 minutes. Stir in 1 tablespoon of satay sauce and cook for an additional 2 minutes until caramelized. Repeat the process with the remaining beef, oil, and satay sauce.
  • Spread out the beef, cucumber, coriander, coconut, extra chilli, and onion evenly over the flatbreads. Garnish with lime wedges and drizzle with the rest of the satay sauce before serving.

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