Zingy Coleslaw Satay with Rare Beef
Zingy Coleslaw Satay with Rare Beef

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, zingy coleslaw satay with rare beef. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Great-tasting coleslaw from scratch, plus new twists on bagged slaw, and slaw from apples, carrots, even beets. A traditional and simple coleslaw has a creamy mayonnaise dressing made with lemon juice, sugar, and horseradish for a sweet and zingy flavor. Addictive Asian Beef Slaw (Crack Slaw).

Zingy Coleslaw Satay with Rare Beef is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Zingy Coleslaw Satay with Rare Beef is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have zingy coleslaw satay with rare beef using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Zingy Coleslaw Satay with Rare Beef:
  1. Take 500 grams eye fillet
  2. Make ready 1/2 red cabbage
  3. Prepare 1/2 Savoy cabbage
  4. Get 1 large red onion
  5. Make ready 1 large red capsicum
  6. Prepare 5 tbsp chunky peanut butter
  7. Get 1/2 cup rice wine vinegar
  8. Prepare 1/4 cup sesame oil
  9. Get 3 tbsp soy sauce
  10. Get 2 tbsp sweet Thai chilli
  11. Take 1 garlic powder
  12. Prepare 1 fresh ginger
  13. Make ready 1 cayenne pepper
  14. Prepare 1 salt
  15. Prepare 1 ground black pepper
  16. Get 1 fresh coriander
  17. Take 1/3 cup fish sauce

To make the dressing, mix all the ingredients together in a small bowl. Dress the coleslaw just before serving. Place coleslaw mix in a small bowl. Combine the sour cream, mayonnaise, horseradish sauce, mustard and salt.

Steps to make Zingy Coleslaw Satay with Rare Beef:
  1. Season eye fillet with cayenne, garlic powder, salt and pepper to taste
  2. Sear beef in a hot pan until browned, but not cooked through
  3. Remove from heat, wrap in cling film and place in freezer to firm up
  4. Finely chop onion, capsicum and cabbage
  5. Tear up coriander leaves and combine coleslaw elements in a large bowl
  6. Finely chop a small knob of ginger.
  7. In a small bowl, combine ginger, peanut butter, sesame oil, rice wine vinegar and sweet chilli, and add salt and pepper to taste. Whisk until mixed through
  8. Prepare vermicelli by pouring boiling water over it in a colander until noodles are soft. Stir fish sauce through
  9. Remove eye fillet from freezer and finely slice with a sharp knife
  10. Combine coleslaw, eye fillet and peanut dressing in large bowl, and serve over cold noodles.

Pour over coleslaw mix and toss to coat. Layer with corned beef, coleslaw mixture and cheese. This is a tangy, creamy coleslaw made with mayonnaise, vinegar, sugar, and seasonings, making it a great choice for a barbecue or everyday meal. There are as many versions of coleslaw as there are neighborhood cookouts, but a traditional recipe often seems to be the party favorite. The beef can be cooked a day ahead.

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