Directions

To Make

1. Slice beef into 1cm thick strips and marinate with 1 tbsp soy sauce for 5 minutes.
2. Slice red capsicum and zucchini into thick strips.
3. 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.
4. 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.
5. Serve beef in a bowl and garnish with red chilli, coriander, lime, and a sprinkle of dried shallots.