Serves: 4
Cook Using: Method
- Heat the oil in a large wok or frying pan to very hot
- Quickly stir and fry the steak strips for 1-2 minutes
- Add garlic and cook for a minute before adding soy sauce, honey, chilli flakes and lime juice and cook over a high heat until the meat is coated in a thick sauce
For the almond satay
- In a small bowl mix all ingredients to a smooth consistency
To serve
- Lay rice paper on a board or plate and fill with steak strips lettuce, carrot, spring onion, cabbage, mint and coriander.
- Roll up and dip into the almond satay sauce to enjoy
Ingredients
- 1 tbsp Oil
- 500 g Northern Ireland Farm Quality Assured beef rump steak
- 2 Garlic cloves
- 3 tbsp Kecap manis
- 1 tbsp Honey
- Pinch of chilli flakes
- Juice of a lime
For the Almond Satay
- 70 g Almond butter
- 1 tsp Red wine vinegar
- 1 Small red chilli
- 165 ml Coconut cream
- 2 tbsp Kecap manis
- The juice of a lime
To serve
- 1 Little gem lettuce
- 1 Carrot
- 6 Spring onions
- 1/4 Red cabbage
- A small handful of mint and coriander leaves
