Asia style beef stir fry in red peanut sauce recipe

Asia Style Beef Stir Fry in Red Peanut Sauce recipe

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Recipe intro

This Asia style beef stir fry in red peanut sauce recipe is a delicious and flavorful dish that combines tender strips of beef with a rich and tangy sauce. The red peanut sauce adds a unique twist to the traditional stir fry, giving it a hint of sweetness and nuttiness. Packed with vibrant Asian flavors, this recipe is quick and easy to make, perfect for a weeknight dinner. The combination of tender beef, crunchy vegetables, and the bold flavors of the red peanut sauce make this dish a crowd-pleaser.

Keywords: Asia style, beef stir fry, red peanut sauce, flavorful, quick and easy.

Asia style beef stir fry in red peanut sauce recipe details

Asia style beef stir fry in red peanut sauce recipe, recipe Rating: 4.8
Number of votes:125 

Ingredients

400 g	rump steak
5 tbsp	soy sauce
2 tbsp	sesame oil
½ tsp	chili powder
2 ½ tbsp	peanut oil
½ stalk(s)	leek
20	snow peas
10	shiitake mushrooms
4 stalk(s)	asparagus, woody ends removed
1	red bell pepper
1 small	courgette
1 can(s)	coconut milk
2 ½ tbsp	peanut cream
1 ½ tsp	red chili paste
100 g	cashew nuts
1 pack(s)	mung bean sprouts
4	kaffir lime leaves
4 sprig(s)	cilantro, chopped
½ tsp	ginger, freshly ground
	light soy sauce, to taste

Instructions

Cut the meat into bite-sized strips. Mix the soy sauce with sesame oil and chili powder, add the meat, toss and marinate for an hour.

Toast the cashew nuts in a dry pan until slightly golden and allow to cool afterwards.

Clean and wash the vegetables. Cut the leek, asparagus and snow peas on the diagonal in slices. Cut the heads of the shiitake mushrooms in slices (discard the stems). Quarter, seed and slice the bell pepper. Lengthwise quarter the courgette and cut in slices.

In a wok, heat some oil. Fry the meat until rare to medium done. Remove from the wok and set aside. Add some more oil and stir-fry the vegetables briefly. Return the meat, add the coconut milk and the peanut cream and stir until well combined. Season with kaffir lime leaves, cilantro, ginger and chili paste. Finally stir in the mung bean sprouts and the toasted cashew nuts. Season to taste with soy sauce.

Serve with rice and garnished with cilantro.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 10 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a