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Thai Beef Satay with Rice Vermicelli, Veggies and Peanut Sauce
2018-07-20
https://www.metro.ca/userfiles/image/recipes/satay-boeuf-thailandais-vermicelles-riz-legumes-sauce-arachides-10878.jpg
PT30M
PT30M
PT1H00M
Marinate the beef.Mince garlic and grate the ginger.In a medium bowl, mix the garlic, the ginger, the olive oil, 2/3 of the soy sauce and the lime juice.Add the beef strips and let marinate 15 minutes.Cook the vermicelli noodles.Bring a pot of salted water to a boil and cook the vermicelli noodles for 5 minutes.Drain and rince under cold water to cool and ensure they don't stick.Prepare the vegetables.Peel and cut the carrot into thin strips (julienne).Use a mandolin if available.Slice the red pepper and cabbage into thin strips.Prepare the peanut sauce.In a small bowl, mix the peanut butter with the honey, the rest of the soy sauce and the water. Reserve.Grill the brochettes.Heat a grill pan or BBQ over medium-high heat.Thread the beef strips onto the brochettes and discard the marinade.Grill the brochettes for 3 minutes on each side. Remove from heat.Place the beef brochettes on the veggies and noodles.Garnish with sesame seeds and drizzle peanut sauce overtop.Source: Missfresh.com
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1/4 cup (60 mL) peanut butter
4 wooden skewers
1 carrots
1 1/2 cup (375 mL) red cabbage
1/4 cup (60 mL) water
1 cm ginger
1 garlic clove
2 tsp. (10 mL) white sesame seeds
1 Tbsp. (15 mL) olive oil
240 g beef strips
1 lime
1 Tbsp. (15 mL) honey
1 red bell pepper
1 1/2 Tbsp. (22 1/2 mL) soya sauce
200 g rice vermicelli
Thai Beef Satay with Rice Vermicelli, Veggies and Peanut Sauce
2
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
1/4 cup
(60 mL)peanut butter
-
4
wooden skewers
-
1
carrots
-
1 1/2 cup
(375 mL)red cabbage
-
1/4 cup
(60 mL)water
-
1 cm
ginger
-
1
garlic clove
-
2 tsp.
(10 mL)white sesame seeds
-
1 Tbsp.
(15 mL)olive oil
-
240 g
beef strips
-
1
lime
-
1 Tbsp.
(15 mL)honey
-
1
red bell pepper
-
1 1/2 Tbsp.
(22 1/2 mL)soya sauce
-
200 g
rice vermicelli
Preparation
Marinate the beef.
Mince garlic and grate the ginger.
In a medium bowl, mix the garlic, the ginger, the olive oil, 2/3 of the soy sauce and the lime juice.
Add the beef strips and let marinate 15 minutes.
Cook the vermicelli noodles.
Bring a pot of salted water to a boil and cook the vermicelli noodles for 5 minutes.
Drain and rince under cold water to cool and ensure they don't stick.
Prepare the vegetables.
Peel and cut the carrot into thin strips (julienne).
Use a mandolin if available.
Slice the red pepper and cabbage into thin strips.
Prepare the peanut sauce.
In a small bowl, mix the peanut butter with the honey, the rest of the soy sauce and the water. Reserve.
Grill the brochettes.
Heat a grill pan or BBQ over medium-high heat.
Thread the beef strips onto the brochettes and discard the marinade.
Grill the brochettes for 3 minutes on each side. Remove from heat.
Place the beef brochettes on the veggies and noodles.
Garnish with sesame seeds and drizzle peanut sauce overtop.
Source: Missfresh.com
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
