Directions
To Make
- Slice beef into 1cm thick strips and marinate with 1 tbsp soy sauce for 5 minutes.
- Slice red capsicum and zucchini into thick strips.
- Heat wok and add oil. Pan-fry beef for 2–3 minutes until golden. Add garlic, Yeo’s Satay Sauce, and Yeo’s Sesame Oil and cook for another 5 minutes.
- Pour in coconut cream, then add capsicum and zucchini. Cook for 2–3 minutes, then add sugar, salt, and 1 tsp soy sauce. Continue cooking to reduce the sauce slightly.
- Serve beef in a bowl and garnish with red chilli, coriander, lime, and a sprinkle of dried shallots.
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