Meet your new midweek secret weapon: an astonishingly quick Satay Peanut Stir Fry that tastes like what you get from Chinese restaurants. On the table in 15 minutes, made with your choice of protein – beef, chicken, pork, prawns/shrimp or tofu!
This recipe is made using one of my master sauce recipe, this Peanut Sauce for Stir Fries. Like my All Purpose Stir Fry Sauce, it can be used for any stir fry or noodles using a “formula” (provided in the recipe) and forms the basis for many recipes I’ve shared over the years!
Quick Peanut Stir Fry
I love being proven wrong over good food.
I can usually read a recipe and have a good sense for what it will taste like. I know, for example, a stir fry made with just soy sauce and sugar would just taste flat and bleh.
And I must confess, when I first saw the relatively short ingredient list for the Satay Peanut Stir Fry Sauce for this recipe, I was a bit dubious – but also curious. Would it have enough depth of flavour, could you taste the peanut, was there even enough sauce??
I was dead wrong.
This, my friends, is a gem of a find. It’s not mine, it’s a reader recipe – Pat The Wanderer, a self declared nomad…..I love the mystery surrounding where “home” actually is!
Long time readers know I’m a fan of Satay, having done my share of various types including Thai Chicken Satay, Indonesian Satay Skewers (easiest of the bunch, Malaysian coming soon), Satay Chicken Noodle Salad (this is epic!), a Chicken Satay Curry and a saucy Chinese Chicken Satay Stir Fry (my copycat of the satay chicken from Chinese restaurants here in Australia).
Though they are all easy, the ingredient list is a bit longer than the typical quick midweek meal I share here, and some require pulling out your food processor. So I’m pretty chuffed to have discovered this QUICK Satay Peanut Stir Fry recipe!
I’ve made this 5 times – 3 times with beef, once with chicken and prawns/shrimp. Try this with Velveted Chicken or Beef (meat that’s tenderised the easy Chinese restaurant way) – it’s incredible!
If you’re a busy person, fan of satay, lover of Chinese food and/or all of the above, this one is for you. Pat The Wanderer, we thank you! – Nagi xx
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Quick Satay Peanut Stir Fry (any protein)
Ingredients
Sauce:
- 1 1/2 tbsp fish sauce (Note 1)
- 1 1/2 tsp sugar
- 2 tsp cornflour / cornstarch
- 1 garlic clove , minced
- 1 tsp grated ginger
- 1 tsp curry powder (any - I use hot!)
- 1 1/2 tbsp crunchy peanut butter (smooth also ok)
- 2 tbsp water
Stir Fry:
- 300 - 350 g / 10 - 12 oz beef , chicken or pork thinly sliced (or peeled prawns/shrimp) (Note 2)
- 2 tbsp oil
- 1 garlic , finely chopped (Note 3)
- 1 large onion , sliced
- 1 large carrot , julienned (Note 4)
- 1 big handful bean sprouts (~1 1/2 cups packed)
- 1/2 cup finely sliced shallots / green onions (plus more for garnish)
- 1/4 cup crushed peanuts , plus more for garnish (optional)
Instructions
- Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
- Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
- Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute.
- Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through.
- Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
- Add peanuts and shallots, stir.
- Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Quick Satay Peanut Stir Fry recipe video!
LIFE OF DOZER
At the time this post goes live, I’ll be up in the air enroute from San Francisco to Sydney, back to my usual routine. This is part of it – every single time I take Dozer to the beach, I open the boot, Dozer leaps out, bolts across the park and all the way down the beach about 500m/550 yards away (Step 1) then a few minutes later, bolts back to make sure I’m coming (Step 2).
Every. Single. Time.
So tomorrow when I land, I’ll be back to it. 🙂
Teresa says
Super easy recipe, perfect for a quick weeknight dinner. Made it with beef and our family really enjoyed the flavours! Thanks, Nagi!
Nicola says
Its one of those recipes you use when at 6pm the kids go, whats for tea mum and you think, hell what is for tea tonight! Its easy, fast and delicious, two thumbs up Nagi
Tash says
Another winning recipe from Nagi! I made this for the second time today and my husband keeps raving about how much he loves it! I would be lost without Recipe Tin Eats 🙂
Pam says
10/10 Nagi! Delirious, l made it with pork tonight for dinner. Easy, quick and l used ingredients l had on hand! Very adaptable and yummy!
Michelle says
Excellent recipe! Fast and easy. I didn’t have any beef on hand, so I made it vegetarian. I used leftover spaghetti noodles, and it turned out great. This is a new addition to the monthly menu rotation. Thanks, Nagi!
Cathy loren says
Loved this recipe. So fast and tasty. Brilliant mid week dinner
Sally says
Excellent dish with prawns. Doubled recipe but used 1kg of prawns (more than double!) and worked really well. Also swapped half the carrot for thinly cut broccoli florets. Delicious. Kids gobbled up broccoli and bean sprouts I was amazed!
Juby says
Wow 🤩 lovely stuff
Neil Chambers says
Very clear and easy to follow recipe. We are vegetarian/vegan so added some marinated Tempeh instead of the beef and, as suggested, soy instead of fish sauce. Also when I went to the store cupboard found that the peanut butter my wife said we had was peanut butter with cocoa. Probably would not have been good, but luckily had cashew butter and cashews. This worked well.
As vegetarian/vegan I often adapt meat recipes and the instructions are not always easy to adapt. These ones were really clear and easy to use. Thanks!
Nagi says
I am happy that you enjoyed it Neil! N x
Catherine says
Hi! I’m excited to try this recipe. I’m from the UK. What cuts of beef would you recommend to get? Especially on the more price-friendly margin?
Aideen Ross says
Tired and emotional after a long long day. Selected this meal on the way home in the car – even velveted the chicken – delish, delish. Hubby happy that there’s leftovers as well. You never fail me Nagi, always inspiration within these pages. Love your work.
Nagi says
Get some rest Aideen and tomorrow will hopefully be better! I am glad the dinner helped a bit! N x
Juha sillam says
Did not have my glasses on …
triple peanut butter sooo good
Nagi says
Kitchen hazard!! N x
juha pekka sillan says
left overs were better
Fiona says
Absolutely loved this! The chicken velveting trick is fabulous and the chicken melted in our mouths. Love your enthusiasm, passion, intelligent notes & Dozer life tales
TinaH says
YUMO! I made this for dinner Saturday night (tried only a bit) and it was delicious. How great, quick and simple. I have a lot left so can’t wait to have it for work lunches. Love your recipes Nagi, I would recommend them to everyone.
LisaMcG says
The sauce base is on regular midweek rotation in our household. I use firm tofu for the stirfry. I also double the recipe to have leftovers for work lunches. It’s a firm favourite for us, thanks Nagi!
Anita says
This was amazing! Used a packet of stir fry vegetables instead of carrot and beansprouts, which worked well.
Nagi, in the video you add pepper to the sauce. Is it white pepper? And how much?
Thanks for a great recipe! Wishing you and Dozer all the best for 2021 x
Alyse says
Easy to follow recipe and yummy. Thanks for the handy tips as well.
Kezza McD says
Another dinner winner. Thanks Nagi!
Sonja says
Hey Nagi, would it be appropriate and acceptable to replace the curry powder in this recipe, with your Red Thai Curry Paste?
I’m a bit anal when it comes to using store bought recipes; I prefer to make my own. I actually make my own ‘Madrid Curry Powder’ using dried Kashmiri Chillies.
I was give a Red Curry Paste recipe from friends years and years ago (1998 to be precise) LOL and they used their red curry paste as a base for their Beef Satay.
I use both your Red Curry Paste and Green Curry Paste recipes for my Thai curries now.
I’m just in the process of tweaking a Beef Satay using your Red Curry Paste with my friend’s Satay method.
I’m looking forward to hearing from you 🙂
Nagi says
Hi Sonja, curry paste is completely different to the Indian style curry powder – you need the curry powder in this one for that flavour profile unfortunately. N x
Sheena says
Delicious!!