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Sauté of rice vermicelli, beef strips, satay sauce with coconut milk

MAINS, Beef

A another way of satay, with beef and coconut milk.

Ingredients

Recipe for 4 persons

Ingredients

800 Gr

Rump

135 Gr

Rice vermicelli

135 Gr

Growth of soybean

135 Gr

Shimeji mushrooms

2 Unit(s)

Shallot

1 Large

Carrot

0.50 Bunch(es)

Radish

20 Gr

Satay paste

135 Ml

Coconut milk

10 Gr

Fresh ginger

65 Ml

Olive oil

15 Gr

Coarse salt

For the peanut sauce

30 Ml

Hoisin sauce

30 Ml

Sugar

45 Ml

Water

30 Ml

Peanut butter

1 Unit(s)

Lime juice

15 Ml

Peanuts

4 Sprig(s)

Fresh cilantro

Preparation time: 30 min

For the preparations

Peel and mince finely the carrots.
Peel and mince finely the onions.
Wash and slice the raddish.
Pell and dice finely the ginger.
Cut the beef in stripes.
For the vermicelli

Bring a big pot of boiling water with the salt, dump the vermicelli in the water let it cook 2 minutes, shut the heat off and let it cook for 6 minutes. Strain it and reserve.
For the beef

In a hot wok with vegetable oïl, sear the seasoned beef for 2 minutes until coloration. Reserve it on a baking tray.
For the garnish
In the same hot wok, with a drizzle of ol, sweat the onions, add the carrots and cook it 5 more minutes, ad the mushrooms and cook it two more minutes.
Peanut sauce preparation
In a small pot, put the sugar, water and Hoisin sauce and bring to a boil. Turn off the heat and whisk in the peanut butter and lime juice. Season with salt.
For the finitions
Just before serving it, add in the wok, the raddish, the soybeans, the coconut milk, the beef, the ginger, the satay paste and the vermicelli, warm it well.