Beef Satay and Peanut Noodles and Snow Peas from Allergy-Friendly Food for Families

By BClover

753 cal
46g fat
48g protein
40g carb
6g fiber

Ingredients

• sauce:
• Pineapple Juice or Lemon juice, 1 cup
• Canola oil, 1/4 cup
• Ginger, freshly grated, 1 tablespoon
• Garlic, 2 cloves, minced
• Salt
• Flank steak, 1 1/2 pounds, cut in 1 inch slices
• Creamy peanut butter, 1 cup
• Sliced roasted red peppers, roughly chopped, 1 1/2 cups
• Toasted sesame oil, 3 tablespoons
• Honey, 1 tablespoon
• Ginger, grated, 1 tablespoon
• Juice of 1 lime
• Salt and pepper
• Rice noodles, 16 ounces
• Snow peas, trimmed, 1/2 pound
• Peanuts, chopped, 1/2 cup

Details

Adapted from cooklocal.com

Preparation

Step 1

Mix the lemon/pineapple juice, canola oil, ginger, garlic, and 1 teaspoon of salt.
Pour the marinade into a flat dish that will comfortably fit the steak.
Add the steak to the dish, cover and let it marinate for an hour at room temperature.
Pop on down and go through the peanut sauce and noodles recipe while the steak marinates.
Preheat the boiler and arrange the steak strips on a broiler pan, sprinkling them with a little salt and pepper.
Once the broiler is warm, broil the steak at roughly 3 minutes per side for medium.
Serve with the reserved peanut sauce and the noodles.


In a food processor, blend peanut butter, 1/2 cup of roasted red peppers, sesame oil, honey, ginger, lime juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper until smooth.
Reserve a quarter cup of the peanut sauce for dipping the steak into.
Bring a medium pot of water to a boil and add the noodles.
After 2 minutes, add the snow peas.
Once the noodles are al dente (roughly 4 more minutes), drain the pasta and return to the pot.
Toss the pasta with the peanut sauce.
Stir in the remaining cup of red peppers and sprinkle the peanuts on top, reserving some to garnish each serving.
Cover and keep warm.