Skip to content
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Covid-19 Updates for Our Customers. Learn More

Thai Beef Satay with Rice Vermicelli, Veggies and Peanut Sauce https://www.metro.ca/userfiles/image/recipes/satay-boeuf-thailandais-vermicelles-riz-legumes-sauce-arachides-10878.jpg PT30M PT30M PT1H00M
Marinate the beef.Mince garlic and grate the ginger.In a medium bowl, mix the garlic, the ginger, the olive oil, 2/3 of the soy sauce and the lime juice.Add the beef strips and let marinate 15 minutes.Cook the vermicelli noodles.Bring a pot of salted water to a boil and cook the vermicelli noodles for 5 minutes.Drain and rince under cold water to cool and ensure they don't stick.Prepare the vegetables.Peel and cut the carrot into thin strips (julienne).Use a mandolin if available.Slice the red pepper and cabbage into thin strips.Prepare the peanut sauce.In a small bowl, mix the peanut butter with the honey, the rest of the soy sauce and the water. Reserve.Grill the brochettes.Heat a grill pan or BBQ over medium-high heat.Thread the beef strips onto the brochettes and discard the marinade.Grill the brochettes for 3 minutes on each side. Remove from heat.Place the beef brochettes on the veggies and noodles.Garnish with sesame seeds and drizzle peanut sauce overtop.Source: Missfresh.com
2
0 0 0 0
1/4 cup (60 mL) peanut butter 4 wooden skewers 1 carrots 1 1/2 cup (375 mL) red cabbage 1/4 cup (60 mL) water 1 cm ginger 1 garlic clove 2 tsp. (10 mL) white sesame seeds 1 Tbsp. (15 mL) olive oil 240 g beef strips 1 lime 1 Tbsp. (15 mL) honey 1 red bell pepper 1 1/2 Tbsp. (22 1/2 mL) soya sauce 200 g rice vermicelli
Thai Beef Satay with Rice Vermicelli, Veggies and Peanut Sauce

Thai Beef Satay with Rice Vermicelli, Veggies and Peanut Sauce

Rate this recipe
0 Vote
2
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    peanut butter
  • 4
    wooden skewers
    You might like:

    Flyer Deal  (1)
    MEAT KABOBS

    MEAT KABOBS

    $6.99 /lb

    SELECTED VARIETIES 15.41/kg


  • 1
    carrots
  • 1 1/2 cup
    (375 mL)
    red cabbage
  • 1/4 cup
    (60 mL)
    water
  • 1 cm
    ginger
  • 1
    garlic clove
  • 2 tsp.
    (10 mL)
    white sesame seeds
    You might like:

    Flyer Deals  (2)
    HEMP HEARTS ORGANIC HEMP SEEDS

    HEMP HEARTS ORGANIC HEMP SEEDS

    $8.99 ea.

    200 g


    HEMP HEARTS HEMP SEEDS

    HEMP HEARTS HEMP SEEDS

    $5.99 ea.

    227 g


  • 1 Tbsp.
    (15 mL)
    olive oil
    You might like:

    Flyer Deals  (2)
    TERRA DELYSSA OLIVE OIL

    TERRA DELYSSA OLIVE OIL

    $8.99 ea.

    750 ml SELECTED VARIETIES


    GALLO EXTRA VIRGIN OLIVE OIL

    GALLO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    1 L SELECTED VARIETIES


  • 240 g
    beef strips
  • 1
    lime
    You might like:

    Flyer Deal  (1)
    CLEMENTINES

    CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF SOUTH AFRICA, PERU OR URUGUAY LIMES 1 lb PRODUCT OF MEXICO, 2.99 EA.


  • 1 Tbsp.
    (15 mL)
    honey
  • 1
    red bell pepper
  • 1 1/2 Tbsp.
    (22 1/2 mL)
    soya sauce
  • 200 g
    rice vermicelli
    You might like:

    Flyer Deal  (1)
    BENTO NOODLE OR RICE BOWLS

    BENTO NOODLE OR RICE BOWLS

    $6.99 ea.

    340 - 400 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Marinate the beef.

Mince garlic and grate the ginger.

In a medium bowl, mix the garlic, the ginger, the olive oil, 2/3 of the soy sauce and the lime juice.

Add the beef strips and let marinate 15 minutes.

Cook the vermicelli noodles.

Bring a pot of salted water to a boil and cook the vermicelli noodles for 5 minutes.

Drain and rince under cold water to cool and ensure they don't stick.

Prepare the vegetables.

Peel and cut the carrot into thin strips (julienne).

Use a mandolin if available.

Slice the red pepper and cabbage into thin strips.

Prepare the peanut sauce.

In a small bowl, mix the peanut butter with the honey, the rest of the soy sauce and the water. Reserve.

Grill the brochettes.

Heat a grill pan or BBQ over medium-high heat.

Thread the beef strips onto the brochettes and discard the marinade.

Grill the brochettes for 3 minutes on each side. Remove from heat.

Place the beef brochettes on the veggies and noodles.

Garnish with sesame seeds and drizzle peanut sauce overtop.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.