Thai Style Satay Beef

800g Harvey Beef Rump Steak Medallions, portioned into four serves 1 Tbsp vegetable oil 1 tsp lime juice or apple cider vinegar ½ tsp turmeric Satay Sauce ½ cup peanut butter, crunchy, dark roast ½ cup coconut cream 1 tsp garlic minced 1 tsp ginger minced 1 tsp chilli finely chopped (or ½ tsp chilli flakes) 1 Tbsp dark soy 1 Tbsp brown sugar 1 Tbsp apple cider vinegar To Serve Roasted peanuts, roughly chopped 1 bunch broccolini, trimmed, blanched and halved 300g stringless beans, trimmed, blanched and halved 2 eggs, soft boiled, cooled peeled and halved 2 radish, washed and halved 4 serves of noodles of your choice cooled (cooked to packet instructions) Alternatively serve with rice.

1. Remove steak from the refrigerator to come to room temperature. 2. Meanwhile, prepare the satay sauce by combining all ingredients in a small saucepan over medium heat and stirring to combine. 3. Simmer for 10 minutes and set aside. 4. In a medium bowl combine 4 tablespoons of satay sauce with vegetable oil, and lime juice or apple cider vinegar. Add the turmeric and mix to combine. 5. Add the rump steak to the bowl and toss through to coat with the sauce. 6. Heat a little oil in a large fry pan over medium high heat. 7. Add the steaks to the pan and cook for two minutes on one side before flipping and cooking for two minutes on the other side. 8. Lower the temperature to medium and continue cooking for around 3 minutes for medium rare. (or use the temperature guide below to cook to your preferred doneness). 9. Remove rump steaks from the pan, allow to rest for 4 minutes, then slice ready for serving and season to taste. 10. Share all ingredients across four meal prep containers, add extra satay sauce for dipping vegetables and store for up to five days. 11. If you want to eat the dish warm, place all ingredients into a warm pan and toss until the ingredients have come to temperature. Alternatively we suggest you simply toss together and enjoy chilled. Blanching vegetables 1. Bring water to the boiling in a medium saucepan 2. Prepare a large bowl with ice and water 3. Add washed and trimmed veggies to the boiling water 4. Cook the vegetables in boiling water 1-2 minutes 5. When you notice the color of whatever veggie you're cooking becomes bright and vibrant, that means it is blanched and cooked. 6. When blanching is complete, remove the veggies from the boiling water and plunge directly into the ice water. This stops the cooking process immediately, and ensures the veggies are not over-done. 7. Chill for 1-2 minutes; drain and use. COOKS NOTES Steak Cook Temperatures when measured with a meat probe. MR-52°C M-57°C MW-63°C WD-66°C

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