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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep25 - Satay Beef with Homemade Egg Noodles


Team:Anna & Jordon

 

Prep:1 hour (+ marinating)

Cook:45 mins

Serves:4

 

INGREDIENTS

500g beef fillet, cut into 2cm-wide strips

sliced cucumber and toasted crushed peanuts, to garnish

 

Marinade

1 stick lemongrass, trimmed, bruised, chopped 

1 eschallot, chopped

2 cloves garlic, crushed

1cm piece fresh ginger, finely grated

2 tbs dark soy sauce 

1 tbs fish sauce

1 tbs ground coriander

1 tbs brown sugar

1 tbs vegetable oil

1 tsp ground cumin

 

Satay Sauce

1 cup roasted peanuts

2 tsp vegetable oil

1 large brown onion, chopped finely

2 cloves garlic, crushed

2 tsp ground turmeric

2 tsp ground coriander

2 tsp ground cumin

80ml coconut milk

80ml water

2 tbs fish sauce

1 tbs dark soy sauce

1½tbs brown sugar

2 tsp sesame oil

1 tsp tamarind paste

 

Egg Noodles

3 egg yolks

2 eggs

4 cups plain flour

1 tsp bicarbonate of soda

125ml water

 

METHOD

  1. To make marinade, process all ingredients to form a smooth paste. Transfer to a large bowl. Add beef and stir to thoroughly coat. Refrigerate, covered, for several hours or over night.
  2. To make satay sauce, process peanuts until finely chopped.
  3. Heat vegetable oil in a saucepan over medium heat. Cook onion and garlic until soft. Add spices. Cook, stirring, until fragrant. Stir in remaining ingredients. Bring to a simmer. Simmer for about 20 minutes, stirring frequently, until combined and thickened.
  4. To make noodles, using an electric mixer fitted with a dough hook, mix ingredients on low until combined. Increase speed to medium and mix for about a further 10 minutes until dough is yellow and not sticky. Remove from bowl and shape into a disc. Wrap in plastic wrap and set aside for 10 minutes to rest.
  5. Divide into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick.
  6. Pass dough sheets through a fettuccine cutter or cut by hand. Place noodles on a lightly floured tray (or hang) for 15 minutes, to dry a little before cooking.  
  7. Heat a lightly oiled frying pan or barbecue hotplate over high heat. Cook beef in small batches until browned on the outside, but still rare in the middle.
  8. Cook noodles in a large saucepan of boiling salted water until al dente. Drain.
  9. Serve noodles topped with beef and satay sauce. Garnish with cucumber and nuts.

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