Ingredients
- 600g Beef, cut into 3cm strips
- A drizzle of Coconut Oil
- 3 tbsp Peanut Butter
- 1/2 lime juice
- 1 tsp honey
- 1 tbsp Soy Sauce
- 1 tbsp Curry Powder
- 1/4 cup Coconut Milk
- 2 large carrots, coarsely grated
- 1 Avocado sliced lengthwise
- 1/2 cup bean sprouts
- 1/2 bag Asian chopped salad kit, vegetables only
- handful roughly chopped coriander and thai basil
- 1 small red chilli, finely chopped
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 2 tsp caster sugar
- 1 cup of Jasmine Rice
- Fresh Coriander
- Fresh Thai Basil
- A handful of peanuts, toasted and roughly chopped
- Take the meat out of the fridge and cut into 2-3 cm strips. Drizzle some oil, season with salt & pepper and put aside. Preheat the oven to 200C.
- Mix all the Peanut sauce ingredients to make the Peanut Satay sauce.
- Prepare and dress the slaw.
- Thread the meat onto metal skewers.
- Grill or roast the beef skewers on a baking sheet in the hot oven for 10 minutes, turning once. Serve hot or at room temperature, with the sauce for dipping accompanied by jasmine rice and the carrot avocado Thai slaw.
- Finish with lots of extra coriander and thai basil as these will give the full flavours to this colourful dish!
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