Try these spicy satay beef wraps for an easy crowd-pleasing dinner.
Ingredients
- 600g beef stir-fry strips
- 2 tablespoons kecap manis (Indonesian sweet soy sauce)
- 2 garlic cloves, finely chopped
- 1 red onion, chopped, plus extra sliced red onion to serve
- 1/4 cup (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
- 2/3 cup (100g) salted roasted peanuts
- 2 tablespoons brown sugar
- Juice of 1 lime, plus wedges to serve
- 1/2 cup (125ml) coconut milk
- 2 Lebanese cucumbers, finely shredded
- 1 cup coriander sprigs, chopped
- 1/4 cup (15g) shredded coconut, toasted
- 8 Mountain Breads or other flatbreads (such as Lebanese breads)
Method
- Step 1Combine beef, 1 tablespoon kecap manis and half the garlic. Cover and set aside to marinate.
- Step 2To make the satay sauce, very finely chop the onion in a food processor. Heat 1 tablespoon oil in a frypan over medium heat. Cook onion, stirring, for 4-5 minutes until softened. Stir in chilli, lemongrass and remaining garlic, then cook for 2-3 minutes until fragrant. Crush peanuts in a food processor, then add to the pan with sugar, lime juice, coconut milk and 1/2 cup (125ml) water. Simmer for 8-10 minutes until thickened and reduced. Stir in remaining 1 tablespoon kecap manis, then season.
- Step 3Heat 1 tablespoon oil in a separate frypan over medium-high heat. Cook half the beef, turning, for 5 minutes. Add 1 tablespoon satay sauce and cook, tossing to coat, for a further 2 minutes or until caramelised. Repeat with remaining 1 tablespoon oil and beef, and another 1 tablespoon satay sauce.
- Step 4Divide beef, cucumber, coriander, coconut and extra chilli and onion among flatbreads. Serve with lime wedges and remaining satay sauce.
- Low carb
- Lower gi
Nutrition
3019 kj
Energy
40g
Fat Total
11g
Saturated Fat
5g
Fibre
49g
Protein
81mg
Cholesterol
1075.5mg
Sodium
12g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little & Phoebe Wood
- Image credit: Andy Lewis
- Publication: Taste.com.au
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