Beef Satay with Rainbow Noodles (TM6)
TM6

Beef Satay with Rainbow Noodles (TM6)

4.8 (18 ratings)

Ingredients

  • 100 g 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
  • 3 garlic cloves
  • 1260 g water, plus extra for soaking skewers
  • 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, halved, deseeded if desired
  • 1 fresh lemon grass, cut in pieces
  • 80 g shallots, halved
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 20 g vegetable oil, plus 1 Tbsp
  • 1 tsp ground black pepper
  • 2 - 2 ½ tsp fine sea salt, to taste
  • 600 g rump steak, cut in strips (1-2 cm x 5-7 cm)
  • 220 g Chinese egg noodles, dried
  • 1 - 2 Tbsp fresh coriander leaves, to taste, roughly chopped
  • 1 - 2 Tbsp toasted sesame seeds, to taste

Nutrition
per 1 portion
Calories
3728 kJ / 891 kcal
Protein
52 g
Carbohydrates
86 g
Fat
41 g
Saturated Fat
8 g
Fibre
8.5 g
Sodium
2593 mg

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