Have dinner on the table in under 30 minutes with this speedy satay beef stir-fry.


  • 2 teaspoons peanut oil
  • 750g Australian Beef Scotch Fillet Steak, thinly sliced
  • 1 brown onion, cut into thin wedges
  • 1 garlic clove, thinly sliced
  • 1 green capsicum, seeded, coarsely chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1/4 cup (75g) satay sauce
  • 1/2 teaspoon brown sugar
  • Steamed jasmine rice, to serve
  • Coriander leaves, to serve


  1. Heat oil in a wok or large frying pan over medium-high heat. Cook half the beef, stirring, for 2-3 mins or until browned. Transfer to a plate. Repeat with remaining beef.
  2. Add onion, garlic and capsicum and cook, stirring, for 3 mins or until softened. Return beef to the wok along with soy sauce, sherry, satay sauce and sugar. Cook, stirring, for 2 mins or until beef is cooked and sauce is heated through.
  3. Serve satay beef with jasmine rice and coriander.