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. 🙂
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
Easy to follow recipe and yummy. Thanks for the handy tips as well.
Another dinner winner. Thanks Nagi!
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 🙂
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
Delicious!!
Made it. Loved it 🙂
Bex – The Learner xoxo
Yummy! Made it with leftover zucchini & broccoli as well and another delicious easy meal I will make again!
Yum! Sounds like my kinda’ meal! N x
Great delish 😋
Once again, a hit recipe! This was delicious! I doubled the sauce and added heaps of veggies so we have leftovers for lunch tomorrow. Used beef strips after using the tenderising trick – it worked so well! Also added some Sriracha for a bit of kick. So tasty.
Nailed it Freya!!!
Made this last night with beef strips and did your ‘velvet’ trick which worked a treat! A few variations (as you do!) – made double the amount of sauce, added a small can of coconut milk at the end, and a lot more veges as we had them already in the fridge. It was really delicious and we all voted to have it as a regular addition to our dinner planning. Love all of your recipes, but this is a serious winner. Thank you !
I love this satay sauce, sounds like you nailed a great stir fry Kathy!
Made this last night and added a heap of different veg. Had with cauliflower rice and it was so lovely. Had for lunch today and tasted so good. Your recipes never disappoint.
Thanks Nagi
You’re so welcome Jackie, I’m so glad it was a hit!
Made this tonight and had it with cauliflower rice! (I made my own, not store bought). It was so good!! I’m loving your recipes!
Sounds great Kim! The perfect way to reduce the carbs – N x
Awesome recipe find! Can i freeze it?
Hi Nagi. Thanks for this and all your great recipes. You are my “go-to” site when I feel like getting adventurous in the kitchen.
I have made this 3 times now – twice with noodles and once over rice. Fantastic every time…. except last night…
What killed it? The moment I realised I didn’t have any left over bagged carrots and had to julienne a bunch by hand! (i was doubling the recipe too, so more fine carrot chopping). I wish there was an easier way. Wait – there is… Don’t run out of bagged chopped carrots!!
When I dont know why to make for dinner I search your site…..you have the best recipes…..and I love your “notes” because I have issues finding the right ingredients…..they are super helpful……I have tried at least five of your recipes and they are alway perfect….except I double the sauces always….becuase they are soooooo good……thank you!!!
You’re making my head grow so big…. 😂
Looking forward to trying this.
Another plea for your hainanese chicken meal recipes please
I promise promise it is on my list for the near future!!
Another delicious hit! I added capsicum to it and it was a nice added burst of sweetness! Thanks Nagi!
Love hearing that Chantelle! Thanks for letting me know 🙂 Have a great weekend! N x
Y U M
This has become almost a weekly staple in our household as its so versatile!
I have made it with noodles, without noodles, with rice etc. I’m also veggo but i just take some of the satay and marinate what ever meat we have for my husband. I sometimes. I also use it as a ‘fridge surprise’ (aka – whatever i have in the fridge) – excellent at getting rid of all the unused veggies etc.
Fridge surprise! You could work in magazines 😂
This may be a dumb question. I know there are different kinds of curry. When you say curry powder is this what I find in th grocery store. It only says “curry” Doesnt say hot or not? Im confused between curries.
You’re a culinary magician Nagi, this recipe wowed the whole family! I’ve never made satay from scratch before and I’ll never be able to go back to bottled satay sauce again!
Hi Anne! That’s not a dumb question at all, it’s a GOOD one. You’re right, there are many types of curry powders, then there’s also just generic mixes called “curry powder”. For this recipe, any generic “curry powder” is fine because it’s not a dominant flavour. Even if it’s hot, it won’t make this spicy because there’s not enough in it. 🙂 So just go ahead and use what you find! N x
Absolutely love your website and the addition of Dozer and the notes with tips and alternatives means you are now going to be my go to website.
I tried this tonight and loved it, I might add some green veggies next time but will definitely be added to the rotation.
Can’t wait to try another of your recipes.
I love hearing that Laura!! Thanks for letting me know you enjoyed it! N x