Ingredients
- 750 grams beef rump (steak, thinly sliced)
- 250 ml satay sauce (canned)
- 1 cup peppermint leaves, finely chopped
- 1/4 cup salad dressing (Thai-style)
- 1 cucumber, thinly sliced (Lebanese cucumber)
- 250 grams red cabbage, thinly sliced (1/4 red cabbage stipulated have guessed weight)
- 100 grams salad leaves
- 150 grams bean sprouts
How to Make
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Step 1: Thread steak on to 12 wooden skewers (make sure they have been soaking in water for at least 30 minutes) and place skewers in a shallow dish and coat with a half cup of satay sauce.
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Step 2: Cook in a large, oiled, non-stick frying pan for 3 minutes on each side, or until cooked through and then remove and keep warm (alternatively you could cook these on the barbecue/grill).
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Step 3: Wipe pan clean and heat remaining sauce in pan.
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Step 4: Add minto to dressing, in a medium jug and combine remaining ingredients and some of the dressing in a bowl.
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Step 5: Serve skewers with satay sauce, salad and remaining dressing.
We hope you enjoy this recipe!
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