Satay beef wraps
Satay beef wraps
Ingredients
- 600 grams beef strips
- 2 tbsp Indonesian sweet soy sauce
- 2 garlic cloves finely chopped
- 1 red onion chopped + extra for serving
- 1/4 cup sunflower oil
- 1 long red chilli seeds removed, finely chopped + extra to serve
- 1 lemon grass stalk inner core only & finely grated
- 2/3 cup salted roasted peanuts
- 2 tbsp brown sugar
- 1 lime juice + wedge to serve
- 1/2 cup coconut milk
- 2 lebanese cucumber finely shredded
- 1 cup coriander leaves chopped
- 1/4 cup shredded coconut toasted
- 8 flat breads
Instructions
- Combine beef, 1 tablespoon Indonesian sweet soy sauce and half the garlic, cover and set aside.
- To 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 and then add to the pan with sugar, lime juice, coconut milk and 1/2 cup water. Simmer for 8-10 minutes until thickened and reduced, stir in remaining 1 tablespoon Indonesian sweet soy sauce.
- Heat 1 tablespoon oil in a separate pan over medium-high heat. Cook half the beef, turning for 5 minutes. Add 1 tablespoon of the satay sauce and cook tossing to coat the beef for a further 2 minutes or until caramelised. Repeat with remaining beef, oil and satay sauce.
- Divide beef, cucumber, coriander, coconut and extra chilli and onion among flat breads. Serve with lime wedges and remaining satay sauce.