Satay Beef with Noodles

Tonight's dinner was a request.. Oliver wanted Beef Stir Fry and Alexandria automatically followed up with Satay. So what better way to please both my children than to have Satay Beef with Noodles.

Unlike most Satay Sauces this is quite low in fat. The cream has been replaced by Low Fat Evaporated Milk but still had the creamy texture. In fact, you could just boil all the sauce ingredients and make a stand alone Satay Sauce.

Satay Beef with Noodles

Serves: 6

Points per serve: 6

cooking spray

500 grams lean beef strips

250 grams dried noodles, of your choice

1/2 cup lite crunchy peanut butter

2 tablespoons soy sauce

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon tumeric

1/4 teaspoon chilli powder, optional

1 x 375 ml Lite & Creamy Evaporated milk

2 teaspoons crushed garlic
1 brown onion, sliced
1 head of broccoli, cut into small florets
2 carrots, thinly slice on diagonal
1/2 red capsicum, sliced
1/2 green capsicum, sliced
1 x 400 gram baby corn spears, drained

Spray a wok or large frying pan with cooking spray and heat over a high heat. Cook beef strips, in batches, until browned and sealed. Remove to a plate.

Bring a large pan of water to the boil and cook noodles according to the packet instructions. Drain from water when just done, rinse with cold water. Do not overcook.

Combine peanut butter, soy sauce, coriander, cumin, turmeric, chilli powder (if using) and evaporated milk in a jug, mixing well.

Respray wok or frying pan with cooking spray and over a high heat cook garlic, onions, broccoli and carrots for 3 - 5 minutes or until vegetables start to soften. Add capsicum and cook for a further 3 - 5 minutes. Add the corn spears.

Add all the sauce mixture and stir to combine. Bring to the boil and return beef to the pan. Cook for 2 - 3 minutes until sauce starts to thicken. Add noodles and toss to combine and noodles are heated through.

(click here for a printable version of this recipe)