17-minute beef satay salad bowl

taste.com.au - - THIS MONTH -

serves 4| prep & cook­ing 17 mins

500g beef rump steak 250ml can satay sauce 200g frozen pod­ded edamame 270g Hakubaku Or­ganic Soba noo­dles 1 large car­rot, peeled, shred­ded 2 green shal­lots, thinly sliced 4 baby cu­cum­bers, quar­tered length­ways 50g baby spinach 40g ( 14 ⁄ cup) chopped salted peanuts 1 Coat the beef in 60ml ( 14 ⁄ cup) satay sauce. Heat a large non-stick fry­ing pan over medium heat. Spray with olive oil. Cook beef for 3 min­utes each side for medium-rare or un­til cooked to your lik­ing. Re­move from the pan. Cover with foil and rest for 5 min­utes. Slice the beef. 2 Mean­while, place the edamame in a large heat­proof bowl. Pour over boil­ing wa­ter. Set aside for 1 minute, then drain. Cook the noo­dles fol­low­ing the packet direc­tions. Drain. Di­vide among the serv­ing bowls. 3 Place the re­main­ing satay sauce in a mi­crowave-safe bowl and heat, stir­ring ev­ery 30 sec­onds, or un­til warm. Ar­range the sliced beef, edamame, car­rot, cu­cum­ber and spinach in the serv­ing bowls. Top with shal­lot and peanuts. Driz­zle the beef with the warmed satay sauce be­fore serv­ing. PER SERVE 44g pro­tein 28g fat (7g sat­u­rated fat) 71g carb 12g di­etary fi­bre 733 Cals (3065kj)

17 minute meal

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