Recipe
Barbecued satay beef steak salad
- Serves 4
- Prep Time 20 mins
- Cooking Time 15mins
Ingredients
- Serves 4
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Method
- Preheat oven to 180ºC (160ºC fan-forced). Drizzle the steaks with ½ tablespoon oil and season. Heat a char-grill pan or barbecue over medium-high heat and cook steaks for 2 to 3 minutes each side. Line a baking tray with baking paper, add the steaks and cook in the oven for 6 to 8 minutes or until cooked to your liking. Set aside on a plate loosely covered with foil and rest for 10 minutes. Slice meat off the bone.
- Meanwhile, to make peanut sauce, dissolve tamarind paste in 2 tablespoons boiling water and set aside. Heat a wok or large frying pan over high heat and add 1 teaspoon peanut oil and curry paste. Fry for a few seconds then add 1 clove garlic, chilli, sugar, peanuts, coconut milk and tamarind liquid. Cook, stirring constantly, for 1 to 2 minutes or until sauce has thickened. Transfer to a bowl and blot excess oil with kitchen paper.
- Prepare vermicelli noodles according to packet instructions. Drain, rinse in cold water and set aside to cool. Cut noodles into 10cm lengths.
- Heat the remaining peanut oil in a wok over medium heat. Add the remaining garlic and stir-fry for 30 seconds. Add the tofu, and gently stir-fry for 2 to 3, or until lightly golden. Remove tofu from wok and place on a plate lined with kitchen paper. Add broccoli to wok and stir fry for 3 minutes. Set aside to cool.
- In a large bowl, combine tomato, cucumber, noodles, tofu, broccoli, bean sprouts, mint and coriander leaves. Add ¼ cup peanut sauce and toss gently to coat salad.
- Serve sliced steak on top of salad with remaining peanut sauce, and lemon wedges. Top with sliced chilli, if desired.
Tips
- For a hotter satay, increase the amount of chilli in the peanut sauce.
- The satay sauce would be great with beef skewers and salad as a midweek meal.
- You could serve the leftover salad in lettuce cups for a fresh snack.