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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
  • Salt and pepper
Sauté of rice Vermicelli, beef strips, Satay sauce with coconut milk

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.

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