Satay beef

Name: Satay beef
Cook time: 15 min
Yield: 1
Cuisine: Bangkok, Thailand

with warm rice and pickled carrot salad

Ready in around 15 mins

RECIPE FACT:

Chatuchak market is the world’s largest weekend market With more than 15,000 stalls, it really is a must-see if you ever visit!

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel the carrots and then make ribbons by pulling the peeler full length along the carrots. Place carrot in a bowl and pour over the rice pickle dressing and set aside. Finely slice the spring onion. Roughly chop the coriander including the stalks which have lots of flavour and set aside.
2. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
3. TO COOK THE BEEF SATAY:

Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Remove the beef strips from their packaging and pat dry with a paper towel. Once the pan is hot add the beef to the pan and stir fry for 30 secs - 1 min and remove from the pan. Add the satay sauce to the pan and bring up to a simmer. When the sauce is hot turn off the heat and add the beef strips back to the pan and stir to combine.
4. TO ASSEMBLE THE RICE SALAD:

Fold pickled carrot with the spring onion and coriander.
TO SERVE:

Spoon rice into bowls and top with satay beef and pickled carrot salad. Lastly sprinkle over chopped roasted peanuts.