Stir Fried Beef W / Satay Sauce Recipe

Slice and marinate

Trim any excess fat from the steak and slice thinly across the grain into 1/8–1/4-inch strips. In a bowl combine 2 tbsp soy sauce, 1 tbsp rice wine (or sherry), 1 tsp cornstarch and 1 tsp vegetable oil. Add the sliced beef and toss to coat evenly. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Make the satay sauce

In a small saucepan or bowl over low heat, combine 1 cup peanut butter and 1 cup coconut milk. Warm gently while whisking until smooth and combined. Add 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp fresh lime juice, 1 tsp fish sauce (if using) and 1 tsp red curry paste or sambal for heat. Whisk until sugar dissolves and sauce is glossy. If the sauce is too thick, whisk in up to 2 tbsp water (or reserved coconut milk) a tablespoon at a time to reach a pourable but still coating consistency. Taste and adjust: more lime for brightness, more sugar for sweetness, more soy or fish sauce for saltiness. Keep warm over the lowest heat or cover and set aside.

Prep

Slice the red bell pepper and onion into thin strips, mince the garlic and ginger, and slice the scallions on the bias. Have all vegetables ready and within reach because stir-frying is fast.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat. Working in a single layer and in batches if necessary to avoid steaming, add the marinated beef in an even layer and let sear without moving for 30–45 seconds to develop color. Stir-fry the beef for another 1–2 minutes until just cooked through but still tender. Remove the beef to a plate and keep warm.

Add another teaspoon of oil if the pan is dry. Reduce heat to medium-high. Add the sliced onion and bell pepper and stir-fry 1–2 minutes until they begin to soften but still have bite. Push vegetables to the side of the pan, add the minced garlic and ginger and stir for 15–30 seconds until aromatic (don’t burn).

Return the beef to the wok along with 1 tbsp soy sauce (stir-fry), 1 tbsp oyster sauce (if using), 1 tsp sesame oil and 1 tsp black pepper. Toss everything together and stir-fry for 30–60 seconds more to combine flavors and heat through. If the pan looks dry and you prefer a little sauce, add 1–2 tbsp water or reserved coconut milk and toss.

Turn off the heat. Stir in sliced scallions and half of the chopped cilantro (if using). Transfer the beef and vegetables to a serving platter.

Spoon the warm satay sauce over the stir-fried beef or serve it on the side for dipping. Sprinkle crushed roasted peanuts and remaining cilantro over the dish. Serve with steamed jasmine rice or rice noodles and lime wedges for squeezing over the top.