Satay beef, pumpkin, snow pea and kaffir lime stir fry
A quick and tasty mid-week meal that's cooked in one pan.
Equipment
- 30 cm fry pan
Ingredients
- 300 g pumpkin cut into 3 cm pieces
- 500 g rump steak
- 1-2 tbsp oil for cooking
- 150 g snow peas trimmed and cut in 1/2 horizontally
- 2-3 tsp red curry paste adjust depending on the level of spiciness
- 200 ml coconut milk
- 1 tbsp fish sauce
- 1 tbsp kecap manis
- 1 tbsp crunchy peanut butter
- 3 double kaffir lime leaves finely shredded (see note below)
- Steamed Jasmine rice for serving
Instructions
- Preheat the oven to 170C fan-forced, and line a tray with baking paper.
- Toss the pumpkin in some of the oil, just enough to lightly coat, and season with salt. Roast for 22-25 minutes or until just tender. While the pumpkin is roasting prepare and measure the rest of the ingredients.
- Place the beef onto a chopping board and using a meat tenderiser pound the meat a few times on each side. Remove any excess fat from the beef then cut it into thin strips, about 1-2 cm thick.
- Combine the coconut milk, fish sauce, kecap manis, and peanut butter in a jug or bowl.
- When the pumpkin is cooked remove it from the oven and set it aside while you start cooking the beef.
- Place a 30 cm frypan over medium-high heat and when hot add 1-2 teaspoons of oil to the pan. Add approximately 1/3 of the beef and cook for about 1 minute or until nicely browned. Remove from the pan to a warm plate and repeat with remaining beef.
- Next, add the snow peas to the pan and cook briefly, just long enough to add a bit of colour and soften them slightly.
- Add the beef to the pan then add the red curry paste and stir fry for a minute or two or until fragrant.
- Add pumpkin and the coconut milk mixture and simmer until heated through. Sprinkle in most of the finely chopped kaffir lime leaves, reserving some for garnish.
- Serve with steamed Jasmine rice.
Notes
Kaffir lime leaves are now readily available in supermarkets, Asian grocers, and fruit & veg shops. Pick them up when you see them and store them in a ziplock bag in the freezer so that you have them on hand.
To prepare kaffir lime leaves - remove the leaves from the tough stalk. Stack the leaves on top of one another and roll up into a tight log, then finely slice with a sharp knife (or scissors if you find those easier to handle). You can then chop them into finer pieces using a sharp knife over them on a chopping board.
Kecap Manis is a thick, sweet soy sauce from Indonesia, it's readily available in supermarkets and Asian grocers.