Easy Satay Coconut Beef & Cauliflower Salad
with Crushed Peanuts
- Gluten
- Soy
- Peanuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Cashew
If you're looking for a meal full of flavour but with the carbs in check, then look no further. We've paired satay coconut beef with a bright salad, with cauliflower taking the lead. Don't forget the crushed peanuts for some extra crunch! This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1 portion
cauliflower
1
carrot
1
potato
1 packet
beef strips
1 packet
ginger paste
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 tin
coconut milk
1 packet
peanut butter
(Contains: Peanuts May be present: Sesame, Almond, Brazil nut, Cashew.)
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains: Gluten, Soy)
1 drizzle
rice wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop cauliflower into small florets. Cut carrot and potato into bite-sized chunks. • Place cauliflower, carrot and potato on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool.
• With 10 minutes remaining on veggies, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook ginger paste until fragrant, 1 minute. • Add coconut milk, peanut butter, Southeast Asian spice blend, the soy sauce and a splash of water, stirring until combined, 1-2 minutes. • Return beef strips to pan, tossing to coat.
• When roast veggies have cooled a little, add baby spinach leaves and drizzle of rice wine vinegar to oven tray and gently toss to combine. Season to taste. • Divide roast cauliflower salad and coconut satay beef between bowls. • Sprinkle over crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, flavoursome satay sauce, though some found it quite rich or salty.
- Ease of prep: Customers appreciated how quick and easy this dish was to prepare.
- Suggestions: Several recommend adding extra vegetables like onion and broccolini for a more substantial meal.
- Portions: Some felt the meal was light; adding rice or increasing the beef quantity could make it more filling.
- Leftovers: The dish reheated well, with roasted cauliflower particularly praised for next-day enjoyment.
