| 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 |
t |
Turmeric |
| 3 |
|
Garlic cloves, crushed |
| 1 |
T |
Brown sugar |
|
|
Freshly ground black pepper |
| 500 |
g |
Rump steak, cut into thin |
|
|
strips |
| 2 |
T |
Oil, 2 to 3 |
| 2 |
|
MAGGI 2-minute Noodles |
|
|
Satay Flavour – |
|
|
noodles only |
| 100 |
|
Cream |
| 1 |
t |
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 |
T |
Oil |
| 2 |
T |
Lemon juice |
| 1 |
t |
Grated root ginger |
| 1 |
T |
Soy sauce |
| 1 |
T |
Brown sugar |
| 2 |
T |
Toasted sesame seeds |
|
|
optional |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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