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Ingredients
2 servings
Instructions
Step 1
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Step 2
Once hot, add the beef mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go
Step 3
Tip: Spoon off and discard any excess fat that may come out of the meat
Step 4
Meanwhile, top, tail and grate the carrot[s] (no need to peel!)
Step 5
Once the mince has started to brown, add the ginger & garlic paste, honey, Chinese rice wine, half the chilli flakes (can't handle the heat? Go easy!), and half the soy sauce (you'll use the rest later!)
Step 6
Give everything a good mix up and cook for 4-5 min or until the mince has caramelised and is cooked through (no pink meat!) – this is your sticky beef
Step 7
Cut the cucumber into quarters lengthways, then slice into batons
Step 8
Whilst the mince is caramelising, add the tortillas to a plate
Step 9
Put the plate in the microwave and cook for 20 secs on high or until the tortillas are warmed through
Step 10
Meanwhile, roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half
Step 11
Combine the peanut butter, chilli relish, remaining soy sauce, the juice of the lime[s], a splash of cold water and a pinch of salt in a small bowl
Step 12
Give everything a good mix up – this is your satay sauce
Step 13
Divide the sticky beef between the warmed tortillas and top with the grated carrot and cucumber batons
Step 14
Drizzle over the satay sauce and garnish with the reserved chilli flakes (not a fan of spice? Just add a little!)
Notes
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Easy
Fresh
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One-dish
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