Healthy Cashew Beef Satay
SERVES 4 | PREP 30 Mins | COOK 15 Mins
A homemade version of the traditional satay sauce minus the lashings of sugar and refined soy.
Ingredients
- 600g beef strips
- 5 tbsp tamari
- 100g cashews
- 1 shallot, roughly chopped
- 1 lemongrass stalk, finely grated
- ½ bird's eye chilli, finely sliced
- 1 tbsp lime juice
- 2 tbsp coconut sugar
- ½ cup coconut milk
- ½ cup water
- Pinch salt
- 2 tbsp coconut oil
- Kale leaves or roti/wraps, for serving
Method
- Step 1
- Marinate beef strips in 3 tbsp of tamari for as long as time allows. In a blender, pulse cashews, shallots, lemongrass, chilli, lime, salt and coconut sugar until it reaches the consistency of very thick nut butter.
- Step 2
- Pour cashew sauce into a warm pan and add coconut milk, remaining tamari and water. Simmer for 8 minutes or until thick and dark in colour.
- Step 3
- Preheat a pan with a little coconut oil. Pan fry ¼ beef and 1 tbsp cashew sauce at a time. Repeat until all beef is cooked.
- Serving Suggestion
- Plate beef with remaining cashew sauce. Serve accompanied with kale leaves/roti/wraps and a salad of choice.
Stacey Clare's Nutritional Tip
- Traditionally, peanuts are used to make satay but cashews are equally delicious. Not only that, cashews are higher in iron, Vitamin C and magnesium, providing additional nutrition for growing bodies.
