Quick Satay Peanut Stir Fry Recipe

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★★★★★ 4.6 (140)

Meet your new midweek secret weapon: an astonishingly fast Satay Peanut Stir Fry that tastes like what you get from Chinese language eating places. On the desk in quarter-hour, made along with your selection of protein – beef, chicken, pork, prawns/shrimp or tofu!

This recipe is made utilizing considered one of my grasp sauce recipe, this Peanut Sauce for Stir Fries. Like my All Goal Stir Fry Sauce, it may be used for any stir fry or noodles utilizing a “method” (offered within the recipe) and varieties the premise for a lot of recipes I’ve shared over time!

This Satay Peanut Stir Fry is almost too good to be true - it's SO FAST and SO EASY and tastes incredible! recipetineats.com

Fast Peanut Stir Fry

I really like being confirmed improper over good meals.

I can normally learn a recipe and have a great sense for what it will style like. I do know, for instance, a stir fry made with simply soy sauce and sugar would simply style flat and bleh.

And I have to confess, once I first noticed the comparatively quick ingredient record for the Satay Peanut Stir Fry Sauce for this recipe, I used to be a bit doubtful – but in addition curious. Wouldn’t it have sufficient depth of flavour, might you style the peanut, was there even sufficient sauce??

I used to be lifeless improper.

This, my mates, is a gem of a discover. It’s not mine, it’s a reader recipe – Pat The Wanderer, a self declared nomad…..I really like the thriller surrounding the place “house” really is!

This Satay Peanut Stir Fry is almost too good to be true - it's SO FAST and SO EASY and tastes incredible! recipetineats.com

Very long time readers know I’m a fan of Satay, having completed my share of assorted sorts together with Thai Chicken Satay, Indonesian Satay Skewers (best of the bunch, Malaysian coming quickly), Satay Chicken Noodle Salad (that is epic!), a Chicken Satay Curry and a saucy Chinese language Chicken Satay Stir Fry (my copycat of the satay chicken from Chinese language eating places right here in Australia).

Although they’re all simple, the ingredient record is a bit longer than the everyday fast midweek meal I share right here, and a few require pulling out your meals processor. So I’m fairly happy to have found this QUICK Satay Peanut Stir Fry recipe!

I’ve made this 5 occasions – 3 occasions with beef, as soon as with chicken and prawns/shrimp. Do that with Velveted Chicken or Beef (meat that’s tenderised the simple Chinese language restaurant manner) – it’s unimaginable!

In case you’re a busy particular person, fan of satay, lover of Chinese language meals and/or the entire above, this one is for you. Pat The Wanderer, we thanks! – Johnsat xx

This Satay Peanut Stir Fry is almost too good to be true - it's SO FAST and SO EASY and tastes incredible! recipetineats.com
This Satay Peanut Stir Fry is almost too good to be true - it's SO FAST and SO EASY and tastes incredible! recipetineats.com

Quick Satay Peanut Stir Fry Recipe

Quick Satay Peanut Stir Fry Recipe

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Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 363 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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
  • 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

  1. Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
  2. Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
  3. 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.
  4. 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.
  5. Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
  6. Add peanuts and shallots, stir.
  7. Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)

Notes

1. Fish Sauce has more layers of flavour than soy sauce. But if you are a fish sauce hater or are concerned about this tasting fishy (which I do not think it does), then feel free to sub some or all of it with light or all purpose soy sauce (not dark or sweet soy sauce).
2. Protein – This recipe works very well with any protein. It would even work with fish but it would need to be a sturdy one cut into cubes that can hold up to stir frying, or cook it separately then spoon over Satay Vegetables (that’s a good way to make this for fish).
TIP: Tenderise chicken or beef the Chinese restaurant way. See How to Velvet Chicken and How to Velvet Beef.
3. STIR FRY TIP: Finely chopped garlic works better for stir fries than using a mincer or from a jar because it’s not wet so it doesn’t stick to the wok, and also because the pieces are slightly larger it doesn’t burn as quickly. If using a jar or mincer (yes I do!), then add the garlic with the onion.
4. I used pre shredded carrots. I always have a bag of Just Veg pre-shredded carrots in my crisper because it lasts for weeks and weeks, it is excellent quality because it’s made by the wives of QLD Carrot Growers and they are packaged within a few hours of being pulled from the ground. Available only at Woolworths in Australia. Super handy for extra hit of veggies to throw into sandwiches, omelettes, soups, salads, stir fries etc.
5. STIR FRIED NOODLES: To make stir fried noodles, double Sauce and add about 350g/12 oz of fresh noodles or 200g/7oz of dried noodles (rehydrate/cook per packet). Add it with the Sauce, toss to coat then serve.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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