Satay beef Pad Thai
With slices of succulent rump steak, a beautiful zing from coriander and chilli flakes, and the flavour explosion of Exotic Food's Pad Thai Sauce, this dish is sure to become a firm favourite.
- 300 g Exotic Food Rice Stick Noodles
- 450 g rump steak or schnitzel
- 2 tbsp Exotic Food Sesame Oil
- 1/2 red onion, sliced
- 1/2 red capsicum, seeded and thinly sliced
- 1/2 yellow capsicum, seeded and thinly sliced
- 2 carrots, julienned or cut into ribbons
- 2 courgettes, julienned or made into zoodles
- 1/2 cup Exotic Food Pad Thai Sauce
- 1/4 cup crunchy peanut butter
- 2 spring onions, cut in lengths
- pinch dried chilli flakes
- 2 handfuls mung bean sprouts
- 2 eggs
- 1/2 cup peanuts, chopped or crushed
- 1/2 cup fresh coriander, chopped
- Boil noodles for 4 minutes then rinse twice and set aside.
- Pat beef dry with paper towels then slice into 1cm strips. Season with salt. Heat oil in a wok or large frying pan. Cook beef, in batches, for 1-2 minutes until just cooked. Remove from pan and set aside.
- Return pan to heat and add a dash more oil; add onion, stir-fry 2-3 minutes. Add capsicum, cook for 2-3 minutes then add prepared carrots and courgettes.
- Add Pad Thai sauce and peanut butter, then fold in spring onions, mung bean sprouts, beef and cooked noodles.
- Stir-fry, tossing all together, for a further 2-3 minutes until vegetables are just tender. Make a space in the side of the pan and add the eggs, scramble lightly then fold through the noodles.
- Remove everything from pan onto a large serving plate. Top with chopped coriander, a sprinkle of dried chilli flakes and the crushed peanuts.