Satay Beef Following Pumpkin And Carrot Noodles

Toss carrot and pumpkin noodles as soon as creamy satay beef for a sensational weeknight meal.

The ingredient of Satay Beef Following Pumpkin And Carrot Noodles

• 1 2 cup 125ml coconut milk
• 1 3 cup 95g crunchy peanut butter
• 1 garlic clove crushed
• 2 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 4 coles scrape grass fed beef scotch fillet steaks
• 2 x 250g pkts coles australian carrot pumpkin noodles
• 1 tbsp olive oil
• 3 spring onions thinly sliced
• 1 2 cup coriander leaves
• chopped roasted peanuts to support
• sliced long red chilli to help

The Instruction of satay beef following pumpkin and carrot noodles

• enlarge the coconut milk peanut butter garlic chilli sauce and soy sauce in a small saucepan exceeding low heat cook stirring for 5 mins or until peanut butter melts deposit heat to high bring to the boil remove from heat
• place 2 tablespoons of the peanut butter incorporation combination in a shallow glass or ceramic dish set aside for 5 mins to cool mount up the beef and perspective to coat
• heat a greased barbecue grill or chargrill more or less medium high cook the beef for 4 mins each side or until cooked to your liking transfer to a plate cover as soon as foil and set aside for 5 mins to rest thinly slice
• meanwhile cook the carrot and pumpkin noodles following packet directions place in a large bowl with the oil spring onion and half the coriander
• ensue 2 tablespoons hot water to the permanent peanut butter union and move around until smooth
• divide the noodle incorporation combination and beef accompanied by serving plates drizzle following the satay sauce sprinkle in the same way as steadfast coriander peanuts and chilli to serve

Nutritions of Satay Beef Following Pumpkin And Carrot Noodles

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