Easy Satay Coconut Beef & Cauliflower Salad
with Crushed Peanuts
If you're looking for a meal full of flavour but with the carbs in check, then look no further. We've paired satay coconut beef with a bright salad, with cauliflower taking the lead. Don't forget the crushed peanuts for some extra crunch!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 portion
cauliflower
1
carrot
1
potato
1 packet
beef strips
1 packet
ginger paste
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 tin
coconut milk
1 packet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 drizzle
rice wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop cauliflower into small florets. Cut carrot and potato into bite-sized chunks. • Place cauliflower, carrot and potato on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool.
• With 10 minutes remaining on veggies, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook ginger paste until fragrant, 1 minute. • Add coconut milk, peanut butter, Southeast Asian spice blend, the soy sauce and a splash of water, stirring until combined, 1-2 minutes. • Return beef strips to pan, tossing to coat.
• When roast veggies have cooled a little, add baby spinach leaves and drizzle of rice wine vinegar to oven tray and gently toss to combine. Season to taste. • Divide roast cauliflower salad and coconut satay beef between bowls. • Sprinkle over crushed peanuts to serve. Enjoy!