Beef Satay and Salad Bowl

This tasty recipe takes less than 20 minutes to prepare and is bound to become a family favourite, and it contains plenty of magnesium too. If you don’t have the vegetables in the recipe, just swap them out for whatever you have in your fridge.

Ingredients

500g beef rump steak

200g frozen podded edamame

270g soba noodles or your favourite noodles

250ml satay sauce

1 large peeled, shredded carrot

2 thinly sliced green shallots

50g baby spinach

4 baby cucumbers quartered lengthwise

40g salted, chopped peanuts

Instructions

  1. Heat a large nonstick fry pan over medium heat and coat the beef in 60mls of the satay sauce. Spray the pan with olive oil and cook meat for three minutes on each side for medium-rare or to your preference. Remove beef from pan, cover with foil to keep warm and let rest for five minutes before slicing.
  2. Place edamame into a heatproof bowl and cover with boiling water. Leave for a minute before draining. Cook noodles following the packet directions.
  3. Put the rest of the satay sauce in a microwave-safe bowl and heat, stirring every thirty seconds until warm. In four serving bowls, arrange the carrot, cucumber, sliced beef, spinach and edamame. Top each dish with shallots and peanuts and drizzle over the warm satay sauce. Serve immediately.

Serves 4