Sizzling Double Satay Beef & Capsicum Salad
with Garlic Potatoes & Crushed Peanuts- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
This satay beef number will quickly become your new favourite meat and spice combo and when barbecued to perfection on the BBQ, you’ll have a delicious protein for a charred capscium salad and garlic potatoes. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Mixed Salad Leaves
1
Garlic
1 packet
Crushed Peanuts
(Contains: May contain traces of allergens, Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)
1 packet
Sweet Chilli Sauce
600 g
Beef Rump
1
Capsicum
2
Potato
1
Cucumber
1 sachet
Satay Seasoning
(Contains: Soy, May contain traces of allergens;)
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Meanwhile, pre-heat BBQ to high. • Finely chop garlic. Thinly slice cucumber into rounds. Thinly slice capsicum. • In a medium bowl, combine capsicum with a drizzle of olive oil, then season with salt and pepper. • To a large bowl, add satay seasoning and a drizzle of olive oil. Add rump steaks and toss to coat.
• Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add potato and the salt to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!
• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking (cook in batches if necessary). Transfer to a plate and leave to rest for 5 minutes. No BBQ? Cook beef rump in a frying pan over high heat, for 5-9 minutes.
• Meanwhile, grill capsicum on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Return to bowl and allow to cool slightly. No BBQ? Cook capsicum, in a frying pan over medium-high heat, for 4-5 minutes.
• To the bowl with capsicum, add cucumber, mixed salad leaves, sweet chilli sauce and Japanese style dressing. Toss to coat and season to taste. • Thinly slice steak. • Divide garlic potatoes, vibrant cucumber salad and BBQ satay beef steak between plates. • Garnish salad with crushed peanuts. Enjoy!
