Sizzling Satay Beef & Capsicum Salad
with Garlic Potatoes & Crushed Peanuts
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Chopped Potato
1 packet
Sweet Chilli Sauce
300 g
Beef Rump
1
Capsicum
2
Potato
1
Cucumber
1 sachet
Satay Seasoning
(May be present: Soy.)
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
TIP: If you ordered chopped potato, no need to prep — save the whole ones for another meal!
• 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!
