Satay steak stir-fry
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Satay steak stir-fry
Try this steak stir fry for a new twist on a peanut satay dish. You can make it veggie by swapping the steak for chunks of pan-fried mushrooms
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
506Kcal
Fat
16gr
Saturates
4gr
Carbs
49gr
Sugars
6gr
Fibre
6gr
Protein
40gr
Salt
1.2gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 100g dried rice
- 1 x 225g sirloin steak, trimmed of any visible fat
- 1 tsp vegetable oil or coconut oil
- 1 large garlic clove, sliced
- 1 x 200g pack pak choi, thicker stems sliced
- 1 broccoli head, cut into small florets, stalk sliced
- 2 tbsp smooth peanut butter
- 2 tsp soy sauce
- 2 tsp sweet chilli sauce
- juice of ½ lime, plus wedges to serve
Step by step
- Add the rice to a pan with 250ml boiling water and a pinch of salt. Bring to the boil, stir, cover and reduce the heat to low. Cook for 15 minutes until the rice is tender and has absorbed all the water.
- Meanwhile, season the steak on both sides and rub all over with the oil. Heat a large nonstick frying pan until hot, add the steak and fry over a high heat to your liking for 2-3 minutes on each side. Leave on a plate to rest.
- Add the garlic, pak choi stems and all the broccoli to the frying pan, plus 2 tablespoons of water. Stir-fry for 2 minutes, then add the pak choi leaves and meat juices from the resting steak. Cook until the leaves are starting to wilt.
-
Meanwhile, mix together the peanut butter, soy, sweet chilli sauce, lime juice and 2 tablespoons of water in a small bowl. Tip half the satay sauce into the frying pan, give everything a good toss to mix and heat through, then divide the rice and the satay veg between 2 bowls. Slice the steak, serve on top of the rice and veg and drizzle with the remaining sauce.TipMake it veggie
Swap steak for chunky pan-fried field mushrooms
