Name: Satay Beef Kebabs with Noodle Salad
Prep time: 1 h
Cook time: 15 min
Yield: 2 people
Cuisine: Southeast Asian
Ingredients: 300 g beef sirloin steak cut into 2cm chunks; ½ tbsp chopped lemongrass finely chopped; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp ground turmeric; ½ tsp brown sugar; 1½ tbsp The Good Oil Extra Virgin Rapeseed Oil; 50 g vermicelli rice noodles; 6 bamboo skewers soaked in water; ½ cucumber chopped into sticks; ½ carrot chopped into sticks; ½ red capsicum thinly sliced; ½ handful fresh coriander chopped; 2 tbsp roasted salted peanuts chopped; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp runny honey; 1½ cloves of garlic crushed; ½ tbsp fresh ginger grated; 1 tbsp peanut butter; ½ tbsp lime juice; ½ tsp ground cumin; ½ tsp ground turmeric

Difficulty

Easy

Serves

2 people

Cooking time

75 minutes

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How To Make Satay Beef Kebabs with Noodle Salad

Enjoy a flavourful journey with these Satay Beef Kebabs, served on a fresh Noodle Salad. This low-carb, high-protein delight, ready in 75 minutes, marries exotic spices with a zesty satay dressing.

Ingredients

300 g beef sirloin steak cut into 2cm chunks
½ tbsp chopped lemongrass finely chopped
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
½ tsp brown sugar
1½ tbsp The Good Oil Extra Virgin Rapeseed Oil
50 g vermicelli rice noodles
6 bamboo skewers soaked in water
½ cucumber chopped into sticks
½ carrot chopped into sticks
½ red capsicum thinly sliced
½ handful fresh coriander chopped
2 tbsp roasted salted peanuts chopped

Ingredients (Satay Sauce)

1 tbsp soy sauce
1 tbsp sesame oil
1 tsp runny honey
1½ cloves of garlic crushed
½ tbsp fresh ginger grated
1 tbsp peanut butter
½ tbsp lime juice
½ tsp ground cumin
½ tsp ground turmeric

Method

Place the beef in a shallow dish with the lemongrass, cumin, coriander, turmeric, brown sugar and oil. Refrigerate for 30 minutes or longer if you can.
Cook the noodles according to packet instructions. Drain well and set aside to cool. Roughly cut with kitchen scissors.
Mix together the satay ingredients, adding water as needed to make a thick yet pourable sauce.
Heat the BBQ or a large frying pan over medium-high heat.
Thread the beef onto the soaked wooden skewers.
Grill the beef skewers for 3-4 minutes per side or until cooked to your liking, with a nice char on the outside.
In a large bowl, combine the noodles, cucumber, carrot, capsicum, coriander and chopped peanuts.
Pour a dressing over the noodle salad (You can use The Good Oil for this) and toss until well combined.
Serve beef skewers on top of the noodle salad and spoon over satay.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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