Zingy Coleslaw Satay with Rare Beef
Zingy Coleslaw Satay with Rare Beef

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, zingy coleslaw satay with rare beef. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Zingy Coleslaw Satay with Rare Beef is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Zingy Coleslaw Satay with Rare Beef is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook zingy coleslaw satay with rare beef using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Zingy Coleslaw Satay with Rare Beef:
  1. Take 500 grams eye fillet
  2. Get 1/2 red cabbage
  3. Get 1/2 Savoy cabbage
  4. Make ready 1 large red onion
  5. Make ready 1 large red capsicum
  6. Take 5 tbsp chunky peanut butter
  7. Make ready 1/2 cup rice wine vinegar
  8. Prepare 1/4 cup sesame oil
  9. Take 3 tbsp soy sauce
  10. Make ready 2 tbsp sweet Thai chilli
  11. Prepare 1 garlic powder
  12. Get 1 fresh ginger
  13. Make ready 1 cayenne pepper
  14. Prepare 1 salt
  15. Take 1 ground black pepper
  16. Prepare 1 fresh coriander
  17. Make ready 1/3 cup fish sauce
Steps to make Zingy Coleslaw Satay with Rare Beef:
  1. Season eye fillet with cayenne, garlic powder, salt and pepper to taste
  2. Sear beef in a hot pan until browned, but not cooked through
  3. Remove from heat, wrap in cling film and place in freezer to firm up
  4. Finely chop onion, capsicum and cabbage
  5. Tear up coriander leaves and combine coleslaw elements in a large bowl
  6. Finely chop a small knob of ginger.
  7. In a small bowl, combine ginger, peanut butter, sesame oil, rice wine vinegar and sweet chilli, and add salt and pepper to taste. Whisk until mixed through
  8. Prepare vermicelli by pouring boiling water over it in a colander until noodles are soft. Stir fish sauce through
  9. Remove eye fillet from freezer and finely slice with a sharp knife
  10. Combine coleslaw, eye fillet and peanut dressing in large bowl, and serve over cold noodles.

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