Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, zingy coleslaw satay with rare beef. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Zingy Coleslaw Satay with Rare Beef is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Zingy Coleslaw Satay with Rare Beef is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook zingy coleslaw satay with rare beef using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Zingy Coleslaw Satay with Rare Beef:

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

Steps to make Zingy Coleslaw Satay with Rare Beef:

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.

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