We’re still exploring buffalo meat possibilities by trying to integrate it into some our of favourite everyday dishes. We’ve found that as buffalo has hardly any fat, it either needs to be cooked very slowly in a stew – as in the Buffalo Tagine – or to be fried very quickly. So, we thought it makes a good meat for stir fry.
Today we fancied satay and here is my quick and easy version of this Asian classic:
- 300 gr. buffalo steak
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon tumeric
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 6 tablespoons soy sauce
- 1 clove garlic
- 2 tablespoons vegetable oil
Cut the buffalo steak into skinny strips. Prepare the marinade by making a paste with the peanut butter and the honey, then adding the spices, the chopped garlic, and finally stir the soy sauce in. Pour the mixture on the buffalo and marinate for at least an hour in the fridge.
In your wok, heat the oil and stir fry the buffalo on all sides for a few minutes, until you feel that the strips of meat start toughening.
Serve with stir fry noodles or rice.