When we were in our mid-20s, Pete and I discovered Jimmy’s Saté Sauce.
In the beginning, we used it straight out of the jar as a stir-fry sauce. Then one day, a friend mentioned that a chef had told him that it was widely used in the restaurant trade, but only ever in combination with other ingredients.
These days, we mix Jimmy’s with a little sesame oil, some dark sweet soy, lime juice and peanut butter. Coconut milk and a little brown sugar round off the flavours.
Our stir-fry satay sauce recipe is:
- 60g Jimmy’s Saté Sauce
- 50g smooth peanut butter
- 60g coconut milk (or to taste)
- ¼ teaspoon sesame oil
- 10g dark sweet soy
- 15g lime juice
- 10g brown sugar
Whisk all the ingredients together until combined and then taste and adjust as needed.
For tonight’s dinner, we used:
- 400g grassfed eye fillet, thinly sliced
- 1 large capsicum, seeded and cut into strips
- 1 large onion, sliced
- 2 cloves garlic, crushed and minced
- 1 sprig of curry leaves, stripped off the stem
- 1 stalk of lemongrass, smashed
- I tiny sweetheart cabbage (or a small wedge of a larger cabbage), sliced
In a heavy based wok, heat a little vegetable oil and toss in the curry leaves, stirring until they start to pop. Add in the onion, capsicum strips and garlic, and stir until the onions are translucent and soft. Add the cabbage and stir fry until softened, then add the lemongrass stalk. Stir well, add in the beef, and stir until it just loses its pinkness, then add the satay sauce and stir to combine. Simmer briefly until the vegetables and meat are cooked through. Serve with steamed rice.
This dish is easily adapted to whatever ingredients are on hand. We sometimes add sliced eggplant, beans or carrots, and occasionally substitute pork or chicken for the beef. And since we’ve now been making one version or another of this recipe for over twenty years, it’s clearly stood the test of time!