Ingredients:
- 500g Green Meadows Beef Stir Fry
- 2 teaspoons coriander seeds, ground finely in the mortar and pestle
- ¼ teaspoon sea salt
- 250g broccoli, cut into small florets, stalks into matchsticks
- 5 tablespoons Forty Thieves Satay Sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 onion, cut into wedges
- 3 cloves garlic, finely sliced
- 1 small knob ginger, cut into fine matchsticks
- 250g bok choy, shredded
- 1 tablespoon tamari (or light soy sauce)
- 2 limes
- 1 cup coriander, plus extra to serve
- 1/2 cup raw peanuts, toasted, skins removed, roughly chopped
- 250g wide rice noodles, prepared as per packet instructions
Method:
Put the beef into a bowl and sprinkle over the coriander and sea salt. Mix well to combine. Put the broccoli into a heat proof bowl and cover with boiling water. Leave for 10 minutes then drain and set aside. Put the satay sauce into a bowl and mix together with 5 tablespoons of boiling water until smooth. Set aside.Prepare the rice noodles, as per packet instructions – you may want to have this on the go whist you cook your stir fry.
Heat the oils in a heavy-bottomed frying pan, over a high-heat. Once hot add in the onion and fry, until they begin to soften. Add in the garlic and ginger and fry for a further minute or two before adding in the beef. Cook the beef until browned and cooked through before adding in the bok choy and cooking until wilted. Lastly add in the broccoli, the juice of one lime, coriander, tamari (or light soy sauce) and the satay sauce. Mix well to combine and heat through.
Arrange the noodles on a serving dish then top with the stir fry, followed by extra coriander and the peanuts. Serve with wedges of lime and enjoy!
