With Chinese New Year being just a few days away now, I thought I’d share another recipe with you. 2016 is the Year of the Monkey, and whilst I don’t plan on throwing a full scale banquet like I did for the Year of the Dragon (my Chinese Zodiac sign), I will be cooking up some Chinese dishes for us to have for dinner. You can check out all of my Chinese New Year recipes here.
I made up this beef and vegetable coconut satay curry because I had various packet sauces, and wanted to make something a little bit different. Unfortunately, my husband is not a fan of coconut, so this one didn’t pass the taste test for him. I thought it was lush!
If you don’t like beef, you could substitute that for chicken, or even prawns. If you are not a meat eater, you could use tofu, or just a whole pile of your favourite vegetables. Serve the curry over rice or noodles.
- Vegetable or groundnut oil
- 250g beef steak, cut into thin strips
- 100g broccoli, broken down into smaller florets
- 10 baby sweet corn, cut into 2cm pieces
- 240g Peanut Satay Stir Fry Sauce
- 400ml Reduce Fat Coconut Milk
- Light Soy Sauce
- ½ red chilli pepper, sliced
- Heat a little oil in a hot wok.
- Add the beef steak and stir fry for 2 minutes.
- Add the broccoli and sweetcorn and stir fry for 2 minutes.
- Add the peanut satay sauce and the coconut milk and stir.
- Bring to the boil and simmer for 3 minutes.
- Season with light soy sauce to your taste.
- Serve garnished with chilli pepper.