Satay Beef and Choy Sum Stir-Fry with Jasmine Rice
A Southeast Asian-inspired stir-fry combining tender beef strips with crisp choy sum in a rich peanut-coconut satay sauce. Sweet chili heat balances earthy peanut butter and umami from oyster sauce, served over fluffy jasmine rice. Perfect for quick weeknight dinners or casual entertaining. This version layers the cooking process to seal beef properly and build depth, finishing with fresh chili garnish for brightness.
Ingredients
- 1 ⅓ cup jasmine rice, uncooked
- 2 tablespoon peanut oil
- 1 ¼ lb beef, cut into strips
- 1 brown onion, halved and thinly sliced
- 1 red capsicum, thinly sliced
- 1 clove garlic, crushed
- 1 bunch baby choy sum, trimmed and choppedbok choy1:1
similar texture and mild flavor
- ¼ cup crunchy peanut butter
- ⅓ cup coconut cream
- 2 tablespoon sweet chili sauce
- 2 tablespoon oyster sauce
- 1 red chile, small, deseeded and sliced
Instructions
- 1
Cook jasmine rice using packet absorption method.
- 2
Heat wok over high heat until very hot. Add 2 teaspoons oil and coat surface. Add half the beef strips and stir-fry 1 minute until sealed. Transfer to plate.
- 3
Repeat with 2 teaspoons oil and remaining beef.
- 4
Add remaining 1 tablespoon oil to wok. Stir-fry onion, capsicum and garlic 2 minutes until vegetables soften.
- 5
Return beef with juices to wok. Add choy sum, peanut butter, coconut cream, sweet chili sauce and oyster sauce.
- 6
Stir-fry 2 to 3 minutes until choy sum is tender and sauce heats through.
- 7
Divide cooked rice between bowls and top with stir-fry. Garnish with sliced red chile and serve.
Tips
Seal beef in batches over high heat without crowding the wok to develop a caramelized crust and retain moisture inside.
Stir continuously once sauce is added to prevent peanut butter from settling and to coat all ingredients evenly.
Prepare all ingredients before cooking as stir-frying is fast and sequential timing matters.
Good to Know
Refrigerate in airtight container up to 3 days. Rice and stir-fry components can be stored separately to maintain texture.
Cook rice completely and chill. Prepare vegetables and store in separate containers. Sauce components can be measured and combined (except peanut butter) 1 day ahead. Assemble and cook stir-fry fresh.
Serve immediately over hot jasmine rice. Pairs with lime wedges, extra chili sauce on the side, and steamed greens.
Common Mistakes
Do not skip sealing beef in batches to avoid overcrowding wok and steaming meat instead of searing.
Do not add all sauce at once to prevent peanut butter clumping; stir constantly after adding.
Do not cook choy sum beyond tender stage to avoid becoming mushy and losing color.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this vegetarian?
Yes. Remove beef and add 250g pressed tofu cubes or 200g cashew pieces. Reduce stir-fry time to 2 minutes for tofu to warm through without breaking apart.
What if my peanut butter is too thick?
Stir peanut butter with 2-3 tablespoons warm water before adding to wok. This creates a pourable consistency and distributes evenly throughout the sauce.
How long can I keep leftovers?
Store in airtight container refrigerated for up to 3 days. Reheat gently in wok with splash of water. Do not freeze as vegetables texture degrades significantly.