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Beef Satay



  • 1.

    Dice scotch fillet, ginger and onion. Add to a bowl with shrimp paste, fish sauce, tamarind paste and coconut milk.

  • 2.

    Mix all ingredients.

  • 3.

    Heat a large pan and add contents of the bowl.

  • 4.

    Cook for about 3 minutes and add peanut butter. Thoroughly work peanut butter into the mix and bring to the boil.

  • 5.

    Add frozen veg mix and heat through.

  • 6.

    Serve on a bed of steamed rice with some coriander as a garnish.


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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef Satay.


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