Sizzling Satay Beef & Cucumber Salad

Name: Sizzling Satay Beef & Cucumber Salad with Garlic Potatoes & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; butter; salt; 2 Potato; 1 Garlic; 1 Cucumber; 1 Capsicum; 1 Satay Seasoning; 1 Beef Rump; 1 Mixed Salad Leaves; 1 Sweet Chilli Sauce; 1 Japanese Dressing; 1 Crushed Peanuts

with Garlic Potatoes & Crushed Peanuts

Up to 180$ + Free Treats / Extras for Life

This satay beef number will quickly become your new favourite meat and spice combo and when charred 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.

Tags:

Kid Friendly

Allergens:

Milk

•Sesame

•Soy

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Garlic

Cucumber

Capsicum

Satay Seasoning

Beef Rump

Mixed Salad Leaves

Sweet Chilli Sauce

Japanese Dressing

(Contains: Sesame, Soy;)

Crushed Peanuts

(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

Not included in your delivery

olive oil

butter

(Contains: Milk;)

salt

Nutritional Values

Energy (kJ)2358 kJ

Calories564 kcal

Fat28.2 g

of which saturates9 g

Carbohydrate36.1 g

of which sugars14.7 g

Dietary Fibre5.9 g

Protein39.3 g

Sodium1014 mg

The average adult daily energy intake is 8700 kJ

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 second medium 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. 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!