Beef Satay

with Pickled Salad

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Instructions

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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.

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2 Simmer

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

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3 Make salad

In a large salad 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.

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4 Make skewers

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

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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. 

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6 Serve

Serve the skewers with the pickled salad, salted peanuts and any remaining satay sauce.

Tips for fussy eaters

Keep the satay sauce mild. Serve it with rice, cucumber and carrot sticks.

Pro tip

Prepare the satay sauce in advance and store it in the fridge. Heat with a splash of water.

This dinner's perfect for peanut butter lovers!

Cooking Time: 30 min

Cals 754 · Prot 48 · Carbs 28 · Fat 56

Dairy-Free

Ingredients

Number of people

Satay

Beef striploin steak 300 Grams
Bamboo skewers 6 Pieces
Salt 1 Tsp
Black pepper 1 Tsp
Olive oil 1 Tbsp

Sauce

Red onion 1 Piece
Garlic cloves 2 Pieces
Red chilli large 1 Piece
Olive oil 1 Tbsp
Soy sauce 15 ML
Peanut butter 30 Grams
Coconut milk 200 ML

Salad

Rice vinegar 15 ML
Brown sugar 5 Grams
Zucchini small 2 Pieces
Carrot 1 Piece
Tomatoes 2 Pieces
Fresh coriander 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Peanuts salted 40 Grams

This dinner's perfect for peanut butter lovers!

Cooking Time: 30 min

Cals 754 · Prot 48 · Carbs 28 · Fat 56

Dairy-Free

Instructions

photo

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.

photo

2 Simmer

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

photo

3 Make salad

In a large salad 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.

photo

4 Make skewers

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

photo

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. 

photo

6 Serve

Serve the skewers with the pickled salad, salted peanuts and any remaining satay sauce.

Tips for fussy eaters

Keep the satay sauce mild. Serve it with rice, cucumber and carrot sticks.

Pro tip

Prepare the satay sauce in advance and store it in the fridge. Heat with a splash of water.

Ingredients

Number of people

Satay

Beef striploin steak 300 Grams
Bamboo skewers 6 Pieces
Salt 1 Tsp
Black pepper 1 Tsp
Olive oil 1 Tbsp

Sauce

Red onion 1 Piece
Garlic cloves 2 Pieces
Red chilli large 1 Piece
Olive oil 1 Tbsp
Soy sauce 15 ML
Peanut butter 30 Grams
Coconut milk 200 ML

Salad

Rice vinegar 15 ML
Brown sugar 5 Grams
Zucchini small 2 Pieces
Carrot 1 Piece
Tomatoes 2 Pieces
Fresh coriander 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Peanuts salted 40 Grams
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