Prep Time 10 mins | Cooking Time 15 mins | Serves 4
Tired of regular steak and chips? Spice things up this spring with my beef and satay salad.
September was a pretty carnivorous month for The Smiling Chef. I had been working on some barbecue photography, dancing around the smoke and flames and avoiding burns. For a week our fridge was packed with cooked steak, kebabs, burgers – even a whole snapper! I needed a way to jazz up the charcoal carcasses that had piled up on the shelves so I went to the garden for inspiration. The silverbeet and spinach had just started to sprout some decent sized leaves, and we had planted a large pot of wasabi lettuces. With some leftover pumpkin in the fridge and some peanuts in the pantry I gathered the ingredients and put this little number together.
For the salad
- 1 tsp olive oil
- 200g butternut pumpkin, peeled, sliced 3mm thick
- 200g frozen peas
- 400g leftover beef steak, sliced 3mm thick (Use lamb, pork or chicken instead)
- 150g mixed salad leaves, washed (I used raw silverbeet, baby spinach and wasabi lettuce leaves)
For the dressing
- 2 tbsp peanut butter
- 2 tbsp dark soy sauce
- 1 tbsp hot chilli sauce
- 1 red onion, finely diced
- 1 tbsp honey
- 2 tbsp lemon juice
- 30g toasted peanuts
Cook the pumpkin. Heat the oil in a frying pan over a medium heat. Add the pumpkin and stir-fry for 5-10 minutes, or until tender. Add the peas and steak and cook until the peas are cooked through and the steak is tender.
Make the dressing: In a glass jar combine the peanut butter,soy sauce, chilli sauce, onion, honey and lemon juice. Taste and adjust the levels to suit.
Assemble the salad: Arrange the salad leaves on a large serving platter. Top with the beef and pumpkin mixture. Pour the dressing over and serve.
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Happy Cooking and Keep Smiling,