Satay Beef Skewers with Rice Noodle Stir-Fry

Steps

1. a large pot of salted water to the boil
2. In a bowl, combine peanut butter, sweet chilli sauce and soy sauce and mix until smooth. Pat beef dry with paper towels and dice 1.5–2cm. Add to bowl with peanut butter mixture and toss to coat. Thread about 4–5 pieces of beef onto each skewer then set aside.
3. Place noodles in pot of boiling water. Stir, cover and turn off heat. Leave for 8 minutes then drain well, stirring halfway through cooking. Drizzle with oil and use kitchen scissors to cut noodles in a few places to make them easier to eat. Whisk all noodle dressing ingredients in a bowl.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook beef skewers, in batches, for 2–3 minutes each side, or until golden and cooked to your liking. Set aside and cover with foil to keep warm. Wipe out pan with paper towels.
5. While skewers are cooking, prepare the vegetables. Cut cucumber and carrot in half lengthways and thinly slice; thinly slice bok choy and separate leaves and stalks. Heat a drizzle of oil in same pan used to cook the beef on high heat.
6. Add carrot and bok choy stalks to pan and stir-fry for about 3 minutes. Add bok choy leaves and cucumber and cook for a further 1 minutes until tender. Add noodle dressing to pan, allow to bubble and thicken (about 30 seconds), then add noodles and toss to coat.
7. Divide rice noodle stir-fry and satay beef skewers between plates. Top with peanuts and garnish with coriander.