Delicious Barbecued Satay Beef Steak Salad Recipe

Name: Barbecued Satay Beef Steak Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 x 180 gram Bone in blade steak; 2 tablespoon Peanut oil; ½ tablespoon Tamarind paste; 1 cup Raw peanuts shelled, finely crushed; 1 teaspoon Thai red curry paste; 2 clove Garlic crushed; 1 Red birdseye chilli seeded, chopped; 25 gram Brown sugar; ½ cup Light coconut milk; 1 teaspoon Kecap manis; 250 gram Rice vermicelli noodles; 300 gram Firm silken tofu cut into 3cm cubes; 1 Head broccoli cut into florets; 150 gram Yellow or red grape tomatoes; 2 Lebanese cucumbers cut into wedges; ¾ cup Bean sprouts; ¼ cup Mint leaves; ¼ cup Coriander leaves; Sliced chilli, lemon wedges to serve

Barbecued Satay Beef Steak Salad

Preparation: 20 min
Cooking: 15 min
Ready in: 35 min

For: 4 serving

Source: https://www.australianbeef.com.au/recipes/barbecued-satay-beef-steak-salad/

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Ingredients

4 x 180 gram Bone in blade steak
2 tablespoon Peanut oil
½ tablespoon Tamarind paste
1 cup Raw peanuts (shelled, finely crushed)
1 teaspoon Thai red curry paste
2 clove Garlic (crushed)
1 Red birdseye chilli (seeded, chopped)
25 gram Brown sugar
½ cup Light coconut milk
1 teaspoon Kecap manis
250 gram Rice vermicelli noodles
300 gram Firm silken tofu (cut into 3cm cubes)
1 Head broccoli (cut into florets)
150 gram Yellow or red grape tomatoes
2 Lebanese cucumbers (cut into wedges)
¾ cup Bean sprouts
¼ cup Mint leaves
¼ cup Coriander leaves
Sliced chilli, lemon wedges (to serve)

Instructions

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.