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10 • minutes
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4 • people
difficulty icon
Easy

Beef Satay with Easy Peanut Sauce and Avocado Carrot Thai Slaw

5/5 (2)

Ingredients

  • tick600g beef, cut into 3cm strips (we love Pure South)
  • tickA drizzle Chantal Organics Deodorised Coconut Oil
  • For the Peanut Satay Sauce
  • tick3 tbsp Chantal Organics Classic Smooth Peanut Butter
  • tick1/2 lime juice
  • tick1 Tbsp Chantal Organic Creamed Honey
  • tick1 Tbsp Chantal Organics Tamari Soy Sauce
  • tick1 Tbsp curry powder (we love Mrs. Rogers)
  • tick1/4 cup Chantal Organics Coconut Milk
  • For the Avocado Carrot Thai Slaw
  • tick2 large carrots, coarsely grated
  • tick1 avocado, sliced lengthwise (we love NZ Avocado)
  • tick1/2 cup bean sprouts
  • tick1/2 bag chopped salad kit Asian, vegetables only (we love Taylor Farms)
  • tickHandful roughly chopped coriander (we love Superb Herb)
  • Thai Slaw Dressing
  • tick1 small red chilli, finely chopped
  • tick2 Tbsp fish sauce
  • tick3 Tbsp lime juice
  • tick2 Tbsp caster sugar
  • To Serve
  • tickA pouch jasmine rice (we love SunRice)
  • tickA handful of peanuts, toasted and roughly chopped
  • tickA handful of coriander (we love Superb Herb)
  • tickBeer Match: Emerson’s Orange Roughy

instructions

  • Step 1.

    Take the meat out of the fridge and cut into 2-3 cm strips. Drizzle some oil, season with salt & pepper and leave until you are ready to cook. Preheat the oven to 200C.

  • Step 2.

    Mix all the Peanut sauce ingredients to make the Peanut Satay sauce.

  • Step 3.

    Prepare and dress the slaw.

  • Step 4.

    Thread the meat onto metal skewers.

  • Step 5.

    Grill or roast the beef skewers on a baking sheet in the hot oven for 10 minutes, turning once. Serve hot or at room temperature, with the sauce for dipping accompanied by jasmine rice and the carrot avocado Thai slaw.

  • Step 6.

    Hazy, hoppy pale ale with a tropical fruit aroma compliments very well with the Asian spice and flavour.

  • Tip

    If you are using bamboo skewers, make sure you soak in water for at least 15 minutes before threading the meat.

Chantal Organics Products used

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Coconut Oil Deodorised/Neutral
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Classic Smooth Peanut Butter
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Coconut Milk
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Tamari Soy Sauce
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Organic Creamed Honey

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