How to Prepare Delicious Zingy Coleslaw Satay with Rare Beef

Zingy Coleslaw Satay with Rare Beef. Here is how you achieve that. The ingredients needed to make Zingy Coleslaw Satay with Rare Beef: Use of eye fillet. Heat a char-grill pan over moderate heat.

And there's various ways to serve it, as starters, sides, or an entrée. The tender beef strips flavored with soy sauce and lemon set off a fiery kick when you dunk it into the peanut sauce that's sweet, salty and spicy. At Satay Bistro & Catering, great food and service is just the beginning. You can have Zingy Coleslaw Satay with Rare Beef using 17 ingredients and 10 steps. Here is how you cook that.

Ingredients of Zingy Coleslaw Satay with Rare Beef

1. Prepare 500 grams of eye fillet.
2. It's 1/2 of red cabbage.
3. You need 1/2 of Savoy cabbage.
4. Prepare 1 large of red onion.
5. It's 1 large of red capsicum.
6. You need 5 tbsp of chunky peanut butter.
7. Prepare 1/2 cup of rice wine vinegar.
8. It's 1/4 cup of sesame oil.
9. You need 3 tbsp of soy sauce.
10. It's 2 tbsp of sweet Thai chilli.
11. It's 1 of garlic powder.
12. You need 1 of fresh ginger.
13. You need 1 of cayenne pepper.
14. It's 1 of salt.
15. You need 1 of ground black pepper.
16. It's 1 of fresh coriander.
17. Prepare 1/3 cup of fish sauce.

We bring culinary confidence and enjoyment to life's celebrations. "Exceeding our guest expectations". Our American fusion menu expresses our passion for food and exceptional service delivered with spirit and flair. Each team member's goal is to move beyond the ordinary. Add steak, mix, cover with plastic wrap and put in refrigerator while you make the dipping.

Zingy Coleslaw Satay with Rare Beef instructions

1. Season eye fillet with cayenne, garlic powder, salt and pepper to taste.
2. Sear beef in a hot pan until browned, but not cooked through.
3. Remove from heat, wrap in cling film and place in freezer to firm up.
4. Finely chop onion, capsicum and cabbage.
5. Tear up coriander leaves and combine coleslaw elements in a large bowl.
6. Finely chop a small knob of ginger..
7. In a small bowl, combine ginger, peanut butter, sesame oil, rice wine vinegar and sweet chilli, and add salt and pepper to taste. Whisk until mixed through.
8. Prepare vermicelli by pouring boiling water over it in a colander until noodles are soft. Stir fish sauce through.
9. Remove eye fillet from freezer and finely slice with a sharp knife.
10. Combine coleslaw, eye fillet and peanut dressing in large bowl, and serve over cold noodles..

Cut cabbage in quarters, cut out core, and slice finely with knife or mandoline. Cut onion in half top-to-bottom and slice one half to same width as cabbage. See recipes for Thai Peanut Satay Sauce too. When you buy a bag of coleslaw mix, the question isn't whether to whip up vinegar-or mayo-based slaw. The question is whether you'll make coleslaw at all.