Satay Ground Beef & Rice Noodle Salad
with Almond Butter Sauce
Cooking time
20 minutes
Servings
2/4
Calories
850 /serving
What is it about nut butter and noodles that’s always such a superb match? For this recipe, creamy almond butter is combined with ginger, soy and a dash of maple syrup for a mighty memorable sauce. You’ll then throw in bright crunchy carrots and baby bok choy, twirl in your ribbons of thick-cut rice noodles, and serve Indonesian-inspired spiced ground beef on top. A few scallions for garnish, and in just 20 minutes you’ll be saying satay is served.
We will send you:
- 250g Ground beef
- 100g Matchstick carrots
- 225g Baby bok choy
- 15ml Ginger paste
- 2 Scallions
- 30g Almond butter
- 225g Rice noodles
- 15ml Soy sauce (low sodium)
- 15ml Maple syrup
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Almonds, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
8 g
Sodium
1410 mg
Total Carb
114 g
Sugars
13 g
Protein
37 g
Fibre
5 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Thinly slice the scallions, separating the white bottoms and green tops. Remove the root ends of the bok choy; separate the leaves. In a small bowl, make the almond butter sauce by combining the ginger, almond butter, soy sauce, maple syrup, 2 tbsp water (double for 4 portions) and S&P.
Boil the noodles & warm the vegetables
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 4 to 5 min., until al dente. Drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking. Transfer to a large bowl and add the carrots, ½ the bok choy, ½ the almond butter sauce, a drizzle of oil, ½ the spices and S&P; toss well.
Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the remaining bok choy and cook, stirring frequently, 1 to 2 min., until wilted; season with S&P.
Plate your dish
Divide the noodles and vegetables between your bowls. Top with the beef. Drizzle with a spoonful of the remaining almond butter sauce. Garnish with the green tops of the scallions. Serve the remaining almond butter sauce on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
