Beef steak with satay sauce and sprout salad

Beef steak with satay sauce and sprout salad

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No need to bother with the skewers for this easy dinner recipe – just cook the steak and drizzle with satay sauce.

The ingredient of Beef steak with satay sauce and sprout salad

  1. 400ml can coconut milk
  2. 1 1/2 tablespoons Thai red curry paste
  3. 1 1/2 tablespoons smooth peanut butter
  4. 2 teaspoons fish sauce
  5. 2 teaspoons caster sugar
  6. 2 teaspoons tamarind pureu0301e
  7. 1/2 cup roasted unsalted peanuts, finely chopped, plus extra to serve
  8. 1 tablespoon kecap manis
  9. 1 tablespoon peanut oil
  10. 700g beef rump steak, trimmed
  11. 200g mixed baby tomatoes, halved
  12. 1 Lebanese cucumber, roughly chopped
  13. 60g baby spinach
  14. 3/4 cup bean sprouts, trimmed
  15. 2/3 cup fresh coriander leaves
  16. Lime wedges, to serve

The instruction how to make Beef steak with satay sauce and sprout salad

  1. Bring coconut milk to the boil in a medium saucepan over medium heat. Add paste. Cook, stirring occasionally, for 5 minutes. Stir in peanut butter, fish sauce, sugar, tamarind and peanuts. Cook, stirring, for 10 minutes or until thickened slightly. Transfer to a bowl. Drizzle with kecap manis.
  2. Meanwhile, rub oil over steak. Heat a large chargrill pan or frying pan over high heat. Cook steak for 3 to 4 minutes each side, for medium, or until cooked to your liking. Cover loosely with foil. Set aside for 5 minutes to rest, before slicing.
  3. Combine tomato, cucumber, spinach, sprouts and half the coriander on a large serving platter. Top with steak. Drizzle with satay sauce and sprinkle with remaining coriander. Serve with lime wedges.

Nutritions of Beef steak with satay sauce and sprout salad

fatContent: 644.105 calories
saturatedFatContent: 43.6 grams fat
carbohydrateContent: 20.8 grams saturated fat
sugarContent: 17.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 44.3 grams protein
sodiumContent: 105 milligrams cholesterol

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