This salad is all about a vibrant rainbow of punchy flavours and colours with this delicious peanut satay sauce. It might not be traditionally Christmassy but it will be super popular among the stock standards! Works perfectly with chicken or tofu, too.
Ingredients
600g rump steak (thick)
2 tablespoons SaTay Swift peanut satay sauce
1 teaspoon Man Grind
1 handful mung beans
100g sugar snap peas
1 cucumber, shaved with a vegetable peeler
1 carrot, shaved with a vegetable peeler
1 red onion, thinly sliced
1 red capsicum, thinly sliced
1 big handful mint leaves
1 big handful coriander
Satay Dressing
½ cup SaTay Swift peanut satay sauce
3 tablespoons lime juice
1 tablespoon soy sauce
½ teaspoon sugar
To serve
Fresh limesThinly sliced fresh red chilli
⅓ cup crushed peanuts
Hot Nuts (optional)
Kewpie (optional)
Directions
Marinate the beef rump in the SaTay Swift and season well with Man Grind.
Sear in a very hot grill pan or on the barbecue, and cook till just medium.
Let the beef rest, then slice thinly.
For the satay dressing, mix the ingredients together in a small bowl.
Now it’s just a matter of building this beautiful salad.
Layer the mung beans, sugar snap peas, cucumber and carrot shavings, thinly sliced red onions and capsicums, with the herbs and the sliced beef steak. Make sure to drizzle dressing on each layer and give a little toss.
Add loads of fresh mint and coriander and fresh lime juice to the top of the salad, sliced red chilli and a good handful of crushed peanuts.
I love to drizzle the whole salad with Hot Nuts (our chilli peanut oil) — you may like to serve it on the side with a few extra lime wedges. A drizzle of Kewpie goes quite well too.
