Beef Satay with Easy Peanut Sauce and Avocado Carrot Thai Slaw
What You Will Need
Ingredients
- 600g Beef, cut into 3cm strips
- A drizzle Cooking oil
- For the Peanut Satay Sauce
- 3 tbsp Peanut butter
- 1/2 Lime juice
- 1 tsp Honey
- 1 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 1 tbsp. Gluten Free curry powder
- 1/4 cup Coconut milk
- For the Avocado Carrot Thai Slaw
- 2 large carrots, coarsely grated
- 1 Avocado, sliced lengthwise
- 130g Bean sprouts
- 1/2 bag Chopped salad kit, vegetables only
- Handful roughly chopped coriander
- To Serve
- Microwave rice
- A handful of peanuts, toasted and roughly chopped
- A handful of coriander
Dressing
- Thai Slaw Dressing
- 1 small Red chilli, finely chopped
- 2 tbsp Fish sauce
- 3 tbsp Lime juice
- 2 tsp Caster sugar
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=gE1QO33W_7s
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Take the meat out of the fridge and cut into 2-3 cm strips. Drizzle some oil, season with salt & pepper and leave until you are ready to cook. Preheat the oven to 200°C.
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Mix all the Peanut sauce ingredients to make the Peanut Satay sauce. Prepare and dress the slaw.
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Thread the meat onto metal skewers.
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Grill or roast the beef skewers on a baking sheet in the hot oven for 10 minutes, turning once. Serve hot or at room temperature, with the sauce for dipping accompanied by jasmine rice and the carrot avocado Thai slaw.
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Hazy, hoppy pale ale with a tropical fruit aroma compliments very well with the Asian spice and flavour.
Tip: If you are using bamboo skewers, make sure you soak in water for at least 15 minutes before threading the meat.