Satay Beef Salad
Cook Time 20 minutes
400g thick-cut rump steak, cut into thin slices
1 tbsp peanut oil
1 small red onion, thinly sliced
2 garlic cloves, chopped
1 tsp Sichuan pepper, crushed
1 small handful each of coriander leaves and mint leaves
Toasted peanuts, roughly chopped
Pinch of salt
1 carrot, julienned
1 green coral lettuce, outer leaves picked and washed
For the sauce
120ml crunchy peanut butter
1 tsp tamarind puree
1 tbsp caster sugar
2 tbsp light soy sauce
For the sauce, mix everything together with half a cup of hot water.
Heat a large wok over high heat for a few minutes or until smoky (I suggest opening windows and doors while stir-frying!) then add the oil.
Season the beef with salt and add to the wok. Toss until the meat caramelises, about 1 minute and then add the onions, garlic and Sichuan pepper. Toss for 4-5 times to caramelise the onions and toast Sichuan. Pour the satay sauce in and coat the meat well.
Arrange the lettuce leaves and then the carrot on an oval plate and top with satay beef. Garnish with mint, coriander and peanuts.