This dish was a bit of a midweek throw together that turned out to be the bomb. It's fair to say I eat a lot of beef and the usual midweek steak, rice and veg can get somewhat tiresome, to say the least. It doesn't take too much prep with the majority of the ingredients being storecupboard and fridge essentials. If you marinade the beef a day in advance it further cuts down the work when you want to eat. It's also a fairly healthy dish with lots of raw veg from the slaw, lean protein from the beef and if you swap the flatbread for rice it could probably qualify for Slimming world!
For the Marinade
- Yeo's Satay Sauce Half a Jar (Get at the Asian Supermarket)
- Palm Sugar 1 Tablespoon
- Soy Sauce 10ml
- Juice of half a lime
For the Asian Slaw
- Half a White Cabbage
- 1 Red Onion
- Large bunch of Coriander
- Half a Red Chilli
- Sesame oil 1 Teaspoon
- Apple Cider Vinegar 5 Tablespoons
- Garlic Granules 1 Teaspoon
- Sea Salt 1 Teaspoon
- Black Pepper 3 twists of a mill
- Juice of 1 lime
For the Satay Mayo
- Yeo's Satay Sauce Half a Jar
- Mayo 3 Tablespoons
1. Start by making the marinade for the beef. As usual, this is better done the day before but in an ideal world not always feasible. Just try and marinade the beef as long as you can. I used a Sirloin End cut into thin strips as the thinner the beef is cut the more surface area available to absorb the marinade. Mix all the ingredients in a large bowl and add the beef.
2. While the beef is marinating prepare the Asian slaw. Finely cut the cabbage, red onion and chilli and add to a mixing bowl. Combine the wet ingredients and seasoning in a mug and pour over the slaw. Mix everything well and set aside until ready to serve.
3. The best way of cooking the beef is on a searing hot grill. You could pan fry but extreme heat is needed to ensure the beef sears quickly. As the steak is so thin you need to cook hot and fast to caramelise the beef yet prevent overcooking.
4. With your grill set to it's highest temperature and well warmed up cook the steak for around 1 minute per side. Remove and let rest for a further minute while you make the satay mayo.
5. To be honest I am not even sure if Satay Mayo is a thing and if not I'll claim it because it was awesome. Simply mix the remainder of the satay sauce used in the marinade with as much or as little mayo as you desire. If you want it more satay-ish use less mayo and if you want it creamy use more mayo.
6. I served on some flat-breads rolled into an Asian type Kebab sort of thing! Some basmati rice would also work well if you want to stay away from bread.