09 February 2017


I love satay.  A few years ago I got this awesome recipe for a satay sauce from a friend, Mel (thanks Mel!!) and it has been a go-to every since.  It's quite a thick sauce, so perfect for on burgers, spreading on pizza bases, or kebabs.  For last night's satay stirfry though I added about a half cup (maybe a little more) of water, until I had more a simmer sauce consistency.  Yum!!  Normally I'd go for chicken for my satay, but thin strips of beef schnitzel made a really nice change.  Pick and choose which veges you have/feel like eating and bada bing bada boom, dinner is served.  

1/2 portion of Mel's satay sauce (you'll actually probably only use half of what you make up, but better to have too much and put some in the fridge for another meal, than to be lacking on the peanutty goodness) - so coconut cream, peanut butter, 1/2 onion, 2 clove garlic, sweet chili sauce, 2 tbsp lemon or lime juice, 1 tbsp fish sauce

300 g beef schnitzel (or chicken etc) 
1/2 onion
2 cloves garlic
2 cm ginger, grated
2 cups veges - we used capsicum, button mushrooms, zucchini and corn 
noddles or rice, to serve
steamed veges, to serve 
  1. Prepare sauce, set aside. 
  2. Saute diced onion and garlic.  Add in veges and stir fry for a few minutes.  Add sauce and stir through to coat everything.  Add a little water at a time, stirring to combine, until you get the amount and thickness you want.  
  3. Add in strips of beef and stir through to combine.  
  4. Serve with rice/noodles and steamed veges, sprinkled with pieces of peanut or cashew.  
NB:  If peanuts are a no-go, make the satay sauce with cashew butter.  It'll cost more, but taste amazing!  I used Pic's peanut butter, amazing product from Nelson.  Yum!! 

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