Satay Beef Wraps
Fructose Free Lactose Free
This is a great mid-week dinner. The satay sauce can also be used with a variety of other dishes. It contains coconut but in a quantity that is comfortably below fodmap levels of concern (phew!)
- 600g Beef stir fry strips
- 2 tbsp Ketjap Manis
- 1 tsp Asafoetida
- 45 ml Sunflower Oil
- 1 Long Red Chilli, seeds removed, finely chopped plus extra sliced chilli to serve
- 1 Lemongrass Stalk (finely grated)
- 100g Salted Roasted Peanuts
- 2 tbsp Brown Sugar
- 2 Limes – 1 lime juiced and 1 lime cut, lengthways, into wedges
- 125ml Light Coconut Milk
- 2 Lebanese Cucumbers, finely shredded
- 1 handful of Coriander, chopped
- 15g Shredded Coconut, toasted
- 2 Spring Onions, green part only, finely sliced
- 8 Rice Mountain Breads or similar flatbread
- Food processor
- Small bowl
- Two frying pans (or use one and wash up mid-way through!)
- Combine the beef and 1 tbs ketjap manis in a small bowl, set aside to marinate for at least half an hour.
- To make the Satay Sauce – heat 1 tbsp oil in a frying pan over a medium heat and add in the asfoetida, cook for 1 minute. Stir in the chilli and lemongrass and cook for a further 2-3 minutes. Crush the peanuts in a food processor and then add to the pan with sugar, the juice of 1 of the limes, coconut milk and 125ml water. Simmer for 8-10 minutes until thickened and reduced. Stir in the remaining ketjap manis. Season and remove from the heat.
- Heat 1 tbsp of oil in a separate frying pan. Cook half the beef, turning regularly, for 5 minutes. Add 1 tbsp of satay and cook, tossing to coat, for a further 2 minutes. Repeat with the remaining 1 tbsp of oil and remaining meat and another 1 tbsp of satay.
- Divide the beef, cucumber, coriander, coconut, extra chilli an spring onions among the flat breads and serve with lime wedges and remaining satay sauce.