Satay Beef & Coconut-Ginger Sauce
with Roast Pumpkin & Mixed Leaf Salad
- Soy
- Soy
- May contain traces of allergens
Sometimes only a big pumpkin salad will do. With the additions of satay beef and a coconut-ginger sauce, you'll be at the bottom of the bowl in no time.
Ingredients
1
Carrot
300 g
Beef Rump
1 packet
Coconut Milk
1
Garlic
1 packet
Ginger Paste
1 packet
Mixed Salad Leaves
1
Pumpkin
1
Red Onion
1 sachet
Satay Seasoning
(May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
½ tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy)
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin and carrot into bite-sized chunks. Slice red onion into wedges. • Place veggies and onion on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly. TIP: Peel the pumpkin if you prefer!
• Season beef rump with salt and pepper, place between 2 sheets baking paper. Using a rolling pin, pound until slightly flattened to tenderise. • In a medium bowl combine beef, satay seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and ginger paste, stirring, until fragrant, 1 minute. • Reduce heat to low, then add coconut milk, the brown sugar and the soy sauce. Stir to combine and simmer until reduced slightly, 2-3 minutes.
• To oven tray, add mixed salad leaves and a drizzle of the vinegar to oven tray and gently toss to combine. Season to taste.
• Slice the beef if preferred. • Divide roast pumpkin salad between bowls then top with satay beef. • Spoon over coconut-ginger sauce. Enjoy!
