Sauté of rice vermicelli, beef strips, satay sauce with coconut milk
A another way of satay, with beef and coconut milk.
IngredientsRecipe for 4 persons
For the peanut sauce
- Salt and pepper
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 garnishIn 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 preparationIn 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 finitionsJust 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.
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