beef salad with peanut satay noodles

  • 650g beef eye fillet, trimmed and tied
  • cracked black pepper
  • 1 tablespoon extra virgin olive oil
  • 400ml can coconut milk 
  • 1 tablespoon fish sauce
  • ¼ cup (70g) smooth peanut butter
  • 1 tablespoon kecap manis (sweet soy sauce)
  • ¼ cup (60ml) water
  • 300g thin flat rice noodles, cooked 
  • 1 Lebanese cucumber, peeled, deseeded and thinly sliced 
  • 1 cup coriander (cilantro) leaves
  • 1 cup basil leaves
  • 1 cup snow pea tendrils
  • chopped peanuts, sliced red chilli and lime juice, to serve

 

  1. Preheat oven to 180°C (350°F). Sprinkle the beef with pepper and rub with oil. Heat a large non-stick frying pan over high heat. Add the beef and cook, turning, for 5 minutes or until golden brown. Place on an oven tray and cook in the oven for 15 minutes for medium rare or until cooked to your liking.
  2. Place the coconut milk, fish sauce, peanut butter, kecap manis and water in a small saucepan over medium heat. Bring to a simmer, cook for 4 minutes. Remove and set aside. 
  3. Slice the beef and divide between bowls with the noodles, cucumber, coriander, basil, snow pea tendrils, peanut, chilli and lime juice. Serve with the peanut sauce.  Serves 4

Photography: Chris Court

 

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