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Ingredients
2 servings
60gSaté Sauce
50gsmooth peanut butter
60gcoconut milk
or to taste
¼ teaspoonsesame oil
10gdark sweet soy
15glime juice
10gbrown sugar
400ggrassfed eye fillet
thinly sliced
1capsicum
large, seeded and cut into strips
1onion
large, sliced
2 clovesgarlic
crushed and minced
1 sprigcurry leaves
stripped off the stem
1 stalklemongrass
smashed
sweetheart cabbage
tiny, or a small wedge of a larger cabbage, sliced
Instructions
Step 1
Whisk all the together until combined and then taste and adjust as needed.
Step 2
In a heavy based wok, heat a little vegetable oil and toss in the curry leaves, stirring until they start to pop. Add in the onion, capsicum strips and garlic, and stir until the onions are translucent and soft. Add the cabbage and stir fry until softened, then add the lemongrass stalk. Stir well, add in the beef, and stir until it just loses its pinkness, then add the satay sauce and stir to combine. Simmer briefly until the vegetables and meat are cooked through. Serve with steamed rice.
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