Beef Satay with Rainbow Noodles

Name: Beef Satay with Rainbow Noodles
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 100 g red cabbage; 100 g red pepper; 100 g red onions; 100 g carrot; 100 g courgette; 3 garlic cloves; 1260 g water; 120 g smooth peanut butter; 80 g soy sauce; 3 Tbsp honey; 20 g toasted sesame oil; 40 g rice vinegar; 1 ½ tsp ground ginger; 40 g lime juice, freshly squeezed; 40 g tamarind paste; 1 fresh red chilli; 1 fresh lemon grass; 80 g shallots; 2 tsp ground turmeric; 2 tsp ground cumin; 20 g vegetable oil; 1 tsp ground black pepper; 2 - 2 ½ tsp fine sea salt; 600 g rump steak; 220 g Chinese egg noodles, dried; 1 - 2 Tbsp fresh coriander leaves; 1 - 2 Tbsp toasted sesame seeds

4.7 20 rating

Prep. 30 min

Total 1 h 30 min

4 portions

Ingredients

red cabbage thickest part of the core removed and cut in wedges that fit in feeder
100 g
red pepper cut in wedges
100 g
red onions halved vertically
100 g
carrot
100 g
courgette unpeeled, ends removed
100 g
garlic cloves
3
water plus extra for soaking skewers
1260 g
smooth peanut butter
120 g
soy sauce
80 g
honey
3 Tbsp
toasted sesame oil
20 g
rice vinegar
40 g
ground ginger
1 ½ tsp
lime juice, freshly squeezed
40 g
tamarind paste
40 g
fresh red chilli halved, deseeded if desired
1
fresh lemon grass cut in pieces
1
shallots halved
80 g
ground turmeric
2 tsp
ground cumin
2 tsp
vegetable oil plus 1 Tbsp
20 g
ground black pepper
1 tsp
fine sea salt to taste
2 - 2 ½ tsp
rump steak cut in strips (1-2 cm x 5-7 cm)
600 g
Chinese egg noodles, dried
220 g
fresh coriander leaves to taste, roughly chopped
1 - 2 Tbsp
toasted sesame seeds to taste
1 - 2 Tbsp