Minced beef in satay sauce

Satay is a flavorful sauce popular in Southeast Asian dishes. It's a paste made of peanut, coconut, sesame, shrimp, garlic, onion, soybean oil, turmeric and some other spices. The particular satay sauce I bought from the market is much sweeter than the ones usually found in the Southeast Asia region. I think that's why my husband enjoyed it so much when I cooked a minced beef with this satay sauce. This is a good reason for me to journal down this recipe. This recipe does not need extra oil because there is already sufficient fat in the beef and the satay sauce.

Recipe: Minced beef and vegetables in satay sauce (for 2)

Ingredients:
- 8 oz minced beef 80% lean
- 1/2 cup cooked chickpeas
- 1 small carrot chopped to the size of chickpeas
- 1/4 cup festival squash, chopped to 1/2" pieces
- 1/4 cup Shaoxing cooking wine
- 3 cloves garlic, finely chopped
- 2 tablespoons (TB) onion, finely chopped
- 1/4 cup LKK satay sauce
- dash of salt (optional)
- about 1/3 cup of water

Procedure:
Brown the beef with garlic in a pan on med-high heat. Then add chopped squash, carrot, chickpea, onion, along with cooking wine. Allow to cook until the vegetables are slightly soft. The wine should evaporate on heat and give out its characteristic aroma while the vegetables are cooking. Once the vegetables are slightly cooked, add in the satay sauce and mix. Add water if the mixture is very dry. Once the sauce is well mixed into the ingredients, turn heat down. Allow the pan to sit on low or med-low heat for about 10 minutes, then serve hot. (Garnish with 1 stalk of chopped spring onion if desired. Spring onion goes very well with satay sauce.)