Beef Satay with Rainbow Noodles (TM5)

Name: Beef Satay with Rainbow Noodles (TM5)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 100 g red cabbage; 100 g red pepper; 100 g red onions; 100 g carrot; 100 g courgette; 3 garlic cloves; 1260 g water; 120 g smooth peanut butter; 80 g soy sauce; 3 Tbsp honey; 20 g toasted sesame oil; 40 g rice vinegar; 1 ½ tsp ground ginger; 40 g lime juice, freshly squeezed; 40 g tamarind paste; 1 fresh red chilli; 1 fresh lemon grass; 80 g shallots; 2 tsp ground turmeric; 2 tsp ground cumin; 20 g vegetable oil; 1 tsp ground black pepper; 2 - 2 ½ tsp fine sea salt; 600 g rump steak; 220 g Chinese egg noodles, dried; 1 - 2 Tbsp fresh coriander leaves; 1 - 2 Tbsp toasted sesame seeds

4.4 (7 ocen)

Bezpłatna rejestracja

Poziom trudności łatwy

Czas przygotowania 30 min

Czas całkowity 1 godz. 30 min

Liczba porcji 4 portions

Składniki

100 g red cabbage, thickest part of the core removed and cut in wedges that fit in feeder
100 g red pepper, cut in wedges
100 g red onions, halved vertically
100 g carrot
100 g courgette, unpeeled, ends removed
3 garlic cloves
1260 g water, plus extra for soaking skewers
120 g smooth peanut butter
80 g soy sauce
3 Tbsp honey
20 g toasted sesame oil
40 g rice vinegar
1 ½ tsp ground ginger
40 g lime juice, freshly squeezed
40 g tamarind paste
1 fresh red chilli, halved, deseeded if desired
1 fresh lemon grass, cut in pieces
80 g shallots, halved
2 tsp ground turmeric
2 tsp ground cumin
20 g vegetable oil, plus 1 Tbsp
1 tsp ground black pepper
2 - 2 ½ tsp fine sea salt, to taste
600 g rump steak, cut in strips (1-2 cm x 5-7 cm)
220 g Chinese egg noodles, dried
1 - 2 Tbsp fresh coriander leaves, to taste, roughly chopped
1 - 2 Tbsp toasted sesame seeds, to taste

Wartości odżywcze: na 1 portion
Kalorie: 3728 kJ / 891 kcal
Białko: 52 g
Węglowodany: 86 g
Tłuszcz: 41 g
Tłuszcz nasycony: 8 g
Błonnik: 8.5 g
Sód: 2593 mg