Ramen with Satay Beef Stir-fry
SERVES: 4 DIFFICULTY: COOKING TIME: 20 Minutes
Crunchy peanut butter for all the delishiousness (is that a word?)
INGREDIENTS
- 270g Hakubaku Organic Ramen
- 600g Beef strips
- 90g crunchy peanut butter (reduced fat if preferred)
- 60g soy sauce
- 1/4 cup brown sugar
- 2 tbsp water
- 2 tbsp lemon juice
- 1 tbsp peanut oil
- 1 Chinese cabbage – core removed and shredded
- 1 red capsicum – core removed and sliced
- 3 spring onions, sliced on an angle
- chopped coriander to garnish
METHOD
- Combine peanut butter, soy sauce, sugar, lemon juice and water in a small saucepan. Bring to boil over a medium heat and stir to combine. Simmer for a minute until the sauce thickens slightly.
- Boil the Ramen according to the packet’s instruction, rinse under cool water and drain.
- Heat a wok or large frying pan and add peanut oil when wok/pan is hot. When the oil is also hot, add half the beef strips and stir-fry until browned. Place to the side and repeat with remaining beef strips.
- Add the Chinese cabbage and capsicum to the wok/pan and stir-fry for about 2 minutes or until heated but not overcooked.
- Add the beef, half of the sauce, half of the spring onion and the Ramen to the wok/pan. Mix gently to combine and heat through.
- Divide between the serving bowls and top with remaining sauce, spring onions and coriander.
Enjoy.
