Beef Satays with Celery Noodle Salad Recipe
Serves 4
Ingredients:
700g rump steaks
200g thin dry egg noodles
1 tbsp peanut oil (extra)
4 eschallots or red shallots, thinly sliced
2 garlic cloves, finely chopped
275g can shrimps, drained
2 sticks celery, thinly sliced
⅓ cup chicken stock
1 tbsp soy sauce
1 cup celery leaves
Satay
⅓ cup peanut oil
1 small onion
1 small red chilli
2 tbsp kecap manis
3 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
¼ tsp ground cinnamon
2 tsp salt
2 tsp caster sugar
½ cup roasted peanuts
⅓ cup lemon juice
Method:
To make satay marinade, put peanut oil, onion, chilli, kecap manis, coriander, cumin, turmeric, cinnamon, salt, sugar, nuts and lemon juice into a food processor and process until a smooth paste forms, adding a little warm water if required. Transfer to a ceramic dish. Cut beef into thin diagonal strips. Add to satay marinade. Stir until well combined. Cover and marinate for 1 hour. Thread beef onto pre-soaked bamboo skewers.
Cook noodles as per packet instructions. Drain. Heat wok over a high heat. When hot add 1 tbsp oil (extra) and swirl around wok. Add shallots and garlic, and stir fry for 1 minute. Add shrimps and celery. Toss until well combined. Add noodles, stock and soy. Toss until well combined and heated through.
Heat a chargrill pan over a high heat. Brush with oil. Cook satays for 2 minutes on each side until golden and medium rare, or until cooked to your liking. Toss celery leaves through noodles. Serve noodles with satays and a wedge of lime (optional).
