Sizzling Satay Beef & Cucumber Salad
with Garlic Potatoes & Crushed Peanuts
- Milk
- Sesame
- 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
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.
Ingredients
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
(Contains: Sesame, Soy;)
1
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
1
olive oil
butter
(Contains: Milk;)
salt
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, praising the salad dressing and garlic potatoes. Some found the satay seasoning mild, suggesting more nuttiness would enhance the flavour.
- Ease of prep: Several noted the meal took longer to prepare than expected. Some found success air frying the potatoes for extra crunch.
- Suggestions: For tender beef, try soaking in bicarb soda before cooking. Consider using thinner steaks or adjusting cooking time for better results.
- Portions: A few customers mentioned wanting more beef and potatoes. Some suggested two smaller steaks instead of one large steak for easier cooking.
- Customisation: Several preferred red capsicum for sweetness. Some reduced sweet chilli sauce for less sweetness, while others added acid to the dressing.
