Beef Satay
Recipe by James Reeson from Alive and Cooking
Ingredients
- 300g scotch fillet
- 100g peanut butter
- 1 onion
- 2 clove garlic
- 1 tsp shrimp paste
- 1 tsp tamarind paste
- 2 tsp fish sauce
- 1 knob of ginger
- 1 tin of coconut milk
- 200g mix frozen vegetables
Method
- Dice scotch fillet, ginger and onion. Add to a bowl with shrimp paste, fish sauce, tamarind paste and coconut milk.
- Mix all ingredients.
- Heat a large pan and add contents of the bowl.
- Cook for about 3 minutes and add peanut butter. Thoroughly work peanut butter into the mix and bring to the boil.
- Add frozen veg mix and heat through.
- Serve on a bed of steamed rice with some coriander as a garnish.
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
