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Dairy Free
Gluten Free

Spicy Beef Satay Curry

with Thai Cucumber Salad

Cooking time

15 minutes




800 /serving

Craving something spicy but still want a pop of freshness? We have you covered with this recipe that hits all the flavour bases. For your main dish, strips of sirloin steak are sautéed with ginger, curry, coconut milk and peanut butter for a rich, velvety finish that will have you drooling before you even take your first bite. Paired with a fragrant serving of butternut squash ‘rice’ and an unbelievably crisp cilantro and cucumber salad, this recipe will no doubt be the talk of the town.

We will send you:

  • 340g Sirloin beef strips (High-protein serving)
  • 300g Butternut squash 'rice'
  • 1 Bunch of cilantro
  • 15ml Ginger paste
  • 1 Lime
  • 2 Cucumbers
  • 30g Peanut butter
  • 18g Red curry paste
  • 165ml Coconut milk
  • 25g Peanuts

Contains: Peanuts

You will need:

2 Large pans
Salt & pepper
Total Fat
55 g
Saturated Fat
21 g
700 mg
Total Carbs
36 g
13 g
46 g
8 g
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Toast the peanuts
Heat a drizzle of oil in a large pan on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and wipe out the pan.
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Cook the beef
In the same pan, heat a generous drizzle of oil on high. Pat the beef strips dry with a paper towel; season with S&P. Add the beef* to the pan and cook, 2 to 3 minutes, until cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Make the butternut squash ‘rice’
While the beef cooks, in another large pan, heat a drizzle of oil on medium-high. Add ½ the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the butternut squash ‘rice’ and cook, stirring frequently, 6 to 8 minutes, until cooked through; season with S&P to taste.
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Mise en place
While the butternut squash rice cooks, cut the lime into wedges. Thinly slice the cucumbers into rounds. Roughly chop the cilantro leaves and stems. In a medium bowl, combine the cucumbers, juice from ½ the lime wedges, ½ the cilantro and a drizzle of oil; season with S&P to taste.
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Make the satay curry
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining ginger and as much of the curry paste as you’d like (add ½ for medium spicy). Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the coconut milk (shake before adding), peanut butter and ¼ cup water (double for 4 portions); season with S&P. Cook, scraping any browned bits (or fond) from the bottom of the pan, 3 to 5 minutes, until thickened. Add the cooked beef and juice from the remaining lime wedges; stir to combine thoroughly.
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Plate your dish
Divide the butternut squash ‘rice’ between your plates and top with the beef satay curry. Garnish the curry with the peanuts and remaining cilantro. Serve the cucumber salad on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.