Mouthwatering Satay Beef and Vegetables – the perfect dish for your Low Syn Chinese Fakeaway
Have I mentioned how much my kids love peanut butter? Especially my youngest, she could actually live on the stuff, but of course, it’s off bounds when at school due to the severe allergies some kids can have. This means when she is at home she asks for it all the time.
The smell when slathering it on some toast for her with sliced banana and a drizzle of honey can really set off my cravings for some, so this morning when making her the usual peanut butter on toast, I figured a yummy satay beef and vegetables for dinner would be perfect.
There are some peanut powders out there, but they just don’t cut it for me, the peanut butter powders are usually high protein based and always taste a bit odd to me, so for this Satay Beef and Vegetables it had to be nothing other than the real deal.
I always buy natural peanut butter for the kids, where the ingredients are none other than just peanuts. Don’t be duped into buying stuff that advertises itself as lower in fat, because it actually isn’t any fewer calories and the lower fat means it’s usually loaded with more sugar.
If you too love some peanut butter flavoured recipes, make sure you check out some of these:
- 3 Ingredient Peanut Butter Granola
- Peanut Chicken Noodle Salad Bowl
- Peanut Butter and Jelly Baked Oatmeal
- Low Syn Peanut Butter and Jelly Overnight Oats
- Low Syn Chicken Drumsticks in a Peanut Sauce
- Peanut Butter Pretzel and Chocolate Chip Frozen Yoghurt
or head on over to my FULL RECIPE INDEX with over 800+ delicious recipes fully searchable by meal type, syn value, ingredients.
Traditionally satay is skewers of meat with a dipping peanut sauce, but I like to make it more of a combined dish with some healthy vegetables (think of the speed foods), and carrots, onion and green pepper compliment the dish really well as they take on the flavour of the sauce.
Serve this Satay Beef and Vegetables with some plain white rice or this egg fried rice for a perfect fakeaway meal and if you want some more Chinese dishes, check out my Chinese Fakeaway recipes.
HOW CAN I ADD A 1/3 SPEED FOODS TO THIS SATAY BEEF AND VEGETABLES?
I like to serve with some bok choy, which I soften in some cooking oil spray and then add in oyster sauce for flavour, it’s the perfect side dish to go with this Satay Beef and Vegetables. I’ve also enjoyed this dish on a SP day with this yummy Roasted Cauliflower Rice instead of regular rice.
TO MAKE THIS DELICIOUS LOW SYN SATAY BEEF AND VEGETABLES YOU WILL NEED THE FOLLOWING KITCHEN ITEMS:
- Non Stick Frying Pan
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Whisk
- Pyrex Dish
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Low Syn Satay Beef and Vegetables | Slimming World
Prep
Cook
Total
Yield 3 servings
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
- Extra Easy - 2.5 syns per serving
- Original/SP - 2.5 syns per serving (serve with cauliflower rice)
- WW Smart Points - 3
- Gluten Free - use a gluten free soy sauce.
Ingredients
- 350g/12.5oz of thin sliced frying steak
- 1.5 tbs of natural peanut butter (7 syns)
- 2 tbs of dark soy sauce
- 2 tsp of sambal oelek
- 1/2 tsp of garlic powder
- 1 tbs of sweetener of choice (I used sukrin: gold)
- 1/2 cup (120ml) of water
- 1 onion, quartered and seperated into slices
- 1 green pepper, sliced
- 2 carrots, sliced thinly
- cooking oil spray
Instructions
- Add the peanut butter, soy sauce, sambal oelek, sweetener, garlic powder and water to a pyrex dish and whisk till all combined.
- Add in the thinly sliced frying steak, and marinade for at least 1 hour in the fridge (overnight is best)
- When ready to cook, spray a frying pan over a medium high heat with some cooking oil spray.
- Add the onion and carrot and fry for a few minutes to soften, then add in the green pepper. If you find they start to stick, just add in a little bit of water, it will help to cook. Continue to fry for a few more minutes, vegetables should be tender.
- Remove from pan and wipe pan clean.
- Spray with some more cooking oil spray and place back over a medium-high heat.
- Add the beef with marinade and simmer so that it bubbles until the beef is cooked through and tender and the sauce has is thickened and nice and smooth.
- Toss in the vegetables just before serving.
- Enjoy!!!
Notes
Don't have sambal oelek? Use a pinch of cayenne, but I recommend using the sambal oelek if you can get some, as it's a taste that can't really be substituted.
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Courses Main
Cuisine Chinese
Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 229 | ||
% Daily Value | ||
Total Fat 7.4 g | 11% | |
Saturated Fat 1.9 g | 10% | |
Sodium 821 mg | 34% | |
Total Carbohydrates 12.5 g | 4% | |
Dietary Fiber 3.1 g | 12% | |
Sugars 5.9 g | ||
Protein 29.4 g | 59% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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What is Sambol oelek please and we’re do you bye it from thanks lorraine
it’s a chilli paste made with distilled vinegar, you can get in on Amazon or from some larger grocery stores.
Love this! Made it a few times now , it’s so tasty!
Recipe instructions mentions garlic powder but there is no quantity shown in ingredients. How much garlic powder should be used?
Sorry about that Pam, it’s half a teaspoon 🙂
I’ve made this dish numerous times with beef, and we love it, the flavour is amazing.
I tried it with chicken recently and the marinade separated and then curdled when cooked.
It tasted as good as ever, just didn’t look as appealing as usual.
Just out of curiosity, can you think of any reason that this would’ve happened?
Thanks
Hmmm that’s very odd. Was the chicken very wet? I would perhaps pat dry next time, as it shouldn’t do that with chicken, did I use the same type of peanut butter? 100% Natural peanut butter?