Beef Family friendly Main Asian

Satay beef wraps

Name: Satay beef wraps
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: /asian
Ingredients: 600g beef stir-fry strips; 2 tablespoons kecap manis (Indonesian sweet soy sauce); 2 garlic cloves, finely chopped; 1 red onion, chopped, plus extra sliced red onion to serve; 1/4 cup (60ml) sunflower oil; 1 long red chilli, seeds removed, finely chopped, plus extra sliced chilli to serve; 1 lemongrass stalk (inner core only), finely grated; 2/3 cup (100g) salted roasted peanuts; 2 tablespoons brown sugar; Juice of 1 lime, plus wedges to serve; 1/2 cup (125ml) coconut milk; 2 Lebanese cucumbers, finely shredded; 1 cup coriander sprigs, chopped; 1/4 cup (15g) shredded coconut, toasted; 8 flatbreads (such as Lebanese breads)

2 ratings

25m

35m

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by Phoebe Wood

Oct 03, 2015

Try these spicy satay beef wraps for an easy crowd-pleasing dinner.

600g beef stir-fry strips
2 tablespoons kecap manis (Indonesian sweet soy sauce)
2 garlic cloves, finely chopped
1 red onion, chopped, plus extra sliced red onion to serve
1/4 cup (60ml) sunflower oil
1 long red chilli, seeds removed, finely chopped, plus extra sliced chilli to serve
1 lemongrass stalk (inner core only), finely grated
2/3 cup (100g) salted roasted peanuts
2 tablespoons brown sugar
Juice of 1 lime, plus wedges to serve
1/2 cup (125ml) coconut milk
2 Lebanese cucumbers, finely shredded
1 cup coriander sprigs, chopped
1/4 cup (15g) shredded coconut, toasted
8 flatbreads (such as Lebanese breads)

Method

1.

Combine beef, 1 tablespoon kecap manis and half the garlic. Cover and set aside to marinate.
2.

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, then add to the pan with sugar, lime juice, coconut milk and 1/2 cup (125ml) water. Simmer for 8-10 minutes until thickened and reduced. Stir in remaining 1 tablespoon kecap manis, then season.
3.

Heat 1 tablespoon oil in a separate frypan over medium-high heat. Cook half the beef, turning, for 5 minutes. Add 1 tablespoon satay sauce and cook, tossing to coat, for a further 2 minutes or until caramelised. Repeat with remaining 1 tablespoon oil and beef, and another 1 tablespoon satay sauce.
4.

Divide beef, cucumber, coriander, coconut and extra chilli and onion among flatbreads. Serve with lime wedges and remaining satay sauce.