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Satay beef with pumpkin and carrot noodles
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Create a delicious weeknight meal by combining carrot and pumpkin noodles with creamy satay beef.
Ingredients:
  • 125ml coconut milk
  • 95g peanut butter
  • 44.00 gm sweet chilli sauce
  • 42.00 gm soy sauce
  • 4 Graze Grass-Fed Beef Scotch Fillet Steaks
  • 2 x 250g pkts Carrot & Pumpkin Noodles
  • 3 spring onions, thinly sliced
  • 125.00 ml coriander leaves
  • Chopped roasted peanuts, to serve
  • Sliced long red chilli, to serve
Instructions:
  • In a small saucepan over low heat, gently mix together the coconut milk, peanut butter, garlic, chili sauce, and soy sauce. Stir continuously for 5 minutes until the peanut butter is fully melted. Increase the heat to high and bring the mixture to a boil. Once boiling, take off the heat.
  • Add 2 tablespoons of the peanut butter mixture to a shallow glass or ceramic dish and let it cool for 5 minutes. Coat the beef with the mixture.
  • Preheat a greased barbecue grill or chargrill to medium-high heat. Grill the beef for 4 minutes on each side or until it reaches your preferred doneness. Remove to a plate, cover with foil, and let it rest for 5 minutes before thinly slicing.
  • Cook the carrot and pumpkin noodles according to the package instructions. Combine the noodles in a large bowl with oil, spring onion, and half of the coriander.
  • Stir in 2 tablespoons of hot water until the peanut butter mixture is smooth.
  • Plate the noodle mixture and beef, then generously drizzle with the flavorful satay sauce. Finish by sprinkling the remaining coriander, peanuts, and chili for a deliciously vibrant presentation.

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