Zingy Coleslaw Satay with Rare Beef.
You can have Zingy Coleslaw Satay with Rare Beef using 17 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Zingy Coleslaw Satay with Rare Beef
- You need of eye fillet.
- Prepare of red cabbage.
- You need of Savoy cabbage.
- It’s of red onion.
- Prepare of red capsicum.
- You need of chunky peanut butter.
- You need of rice wine vinegar.
- Prepare of sesame oil.
- It’s of soy sauce.
- It’s of sweet Thai chilli.
- It’s of garlic powder.
- You need of fresh ginger.
- You need of cayenne pepper.
- Prepare of salt.
- It’s of ground black pepper.
- Prepare of fresh coriander.
- Prepare of fish sauce.
Zingy Coleslaw Satay with Rare Beef step by step
Season eye fillet with cayenne, garlic powder, salt and pepper to taste.
Sear beef in a hot pan until browned, but not cooked through.
Remove from heat, wrap in cling film and place in freezer to firm up.
Finely chop onion, capsicum and cabbage.
Tear up coriander leaves and combine coleslaw elements in a large bowl.
Finely chop a small knob of ginger..
In a small bowl, combine ginger, peanut butter, sesame oil, rice wine vinegar and sweet chilli, and add salt and pepper to taste. Whisk until mixed through.
Prepare vermicelli by pouring boiling water over it in a colander until noodles are soft. Stir fish sauce through.
Remove eye fillet from freezer and finely slice with a sharp knife.
Combine coleslaw, eye fillet and peanut dressing in large bowl, and serve over cold noodles..
