Beef Satay

Name: Beef Satay with Pickled Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Rump steak; 6 Piece of Bamboo skewers; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Large red chilli; 1 Tbsp of Olive oil; 10 ML of Soy sauce; 30 Grams of Peanut butter; 200 ML of Coconut milk; 15 ML of Rice vinegar; 5 Grams of Brown sugar; 2 Piece of Small zucchini; 1 Piece of Carrot; 2 Piece of Tomatoes; 15 Grams of Fresh coriander; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Salted peanuts

with Pickled Salad

This dinner's perfect for peanut butter lovers!

Cals 750 · Prot 57 · Carbs 36 · Fat 45

Low Carb

30 min

This dinner's perfect for peanut butter lovers!

Cals 750 · Prot 57 · Carbs 36 · Fat 45

Low Carb

Ingredients

Satay

Rump steak

400 Grams

Bamboo skewers

6 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Olive oil

1 Tbsp

Sauce

Red onion

1 Piece

Garlic cloves

2 Piece

Large red chilli

1 Piece

Olive oil

1 Tbsp

Soy sauce 9*10*11*

10 ML

Peanut butter 1*9*

30 Grams

Coconut milk

200 ML

Salad

Rice vinegar

15 ML

Brown sugar

5 Grams

Small zucchini

2 Piece

Carrot

1 Piece

Tomatoes

2 Piece

Fresh coriander

15 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Salted peanuts 1*

40 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3136 / 750
Fats (g)	44.7
of which saturated (g)	16.4
Carbohydrates (g)	36
of which sugars (g)	15.9
Fibers (g)	11.2
Proteins (g)	57.2
Salt (g)	4.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Remove the steaks from the fridge 20-30 min prior to cooking. Chop the steaks into bite-size cubes. Peel the red onion and chop half of it finely (reserve the other half). Peel and chop the garlic and red chilli (remove the seeds if you prefer it milder). Heat a pot over a medium heat with drizzle of oil. Fry the onion, garlic and chilli with a pinch of salt for 5 min.

2 Simmer

Add the soy sauce, peanut butter and coconut milk to the onion. Bring to a simmer, reduce the heat to low and cook, stirring occasionally, for 5-7 min.

3 Make salad

Meanwhile, in a large bowl, combine the rice vinegar and sugar. Wash the zucchini, peel the carrots and thinly slice the remaining red onion. Shave the zucchini and carrots with a peeler until you are left with a pile of ribbons. Dice the tomatoes. Chop the coriander. Add the carrots, zucchini, tomatoes, onion, coriander and salt and pepper to the bowl. Toss and set aside.

4 Make skewers

Thread the steak pieces onto the skewers. Season with salt and pepper.

5 Fry skewers

Heat a drizzle of oil in a large pan over a high heat. Once the pan is very hot, add the skewers and fry them for 1-2 min on each side until the meat is medium rare. Pour half of the satay sauce into the pan, coating the meat as you go. Cook for 2 min further.