| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Sachets of MAGGI 2-minute Noodles; (Satay Flavour) |
| 1/2 |
c |
Water |
| 1 |
c |
MAGGI Coconut Milk Powder |
| 1 |
ts |
Turmeric |
| 3 |
|
Garlic cloves; crushed |
| 1 |
tb |
Brown sugar |
|
|
Freshly ground black pepper |
| 500 |
g |
Rump steak; cut into thin |
|
|
; strips |
| 2 |
tb |
Oil; (2 to 3) |
| 2 |
pk |
MAGGI 2-minute Noodles; (Satay Flavour – |
|
|
; noodles only) |
| 100 |
ml |
Cream |
| 1 |
ts |
Oil |
| 1/2 |
|
Iceberg lettuce; shredded finely |
| 2 |
|
Carrots; grated |
| 2 |
|
Spring onions; sliced |
| 1/4 |
c |
Roasted peanuts; chopped |
| 1/4 |
c |
Chopped coriander |
| 6 |
tb |
Oil |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Grated root ginger |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Brown sugar |
| 2 |
tb |
Toasted sesame seeds; (optional) |
INSTRUCTIONS
MARINADE
SALAD
DRESSING
Place the marinade ingredients in a bowl and whisk until combined.
Add the steak and mix well. Cover and refrigerate for 1-2 hours.
Prepare the salad. Bring the water to the boil in a saucepan. Break the
noodles, add to the pan and cook for 2 minutes.
Drain the noodles and rinse with cold water. Drain, then toss with the 1
tsp oil.
Layer the lettuce, noodles, grated carrot and spring onion on a large
platter.
Prepare the dressing. Combine all the ingredients in a bowl and whisk until
blended.
When ready to serve, drain the meat.
Heat the 2-3 tablespoon oil in a large frying pan and stir-fry the meat in
batches over a high heat for 2-3 minutes.
Place the warm meat on top of the salad.
Sprinkle with the toasted nuts and coriander then pour over the dressing.
Serve immediately.
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