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Satay beef with pumpkin and carrot noodles

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Packed with noodles and crunchy peanuts, this Satay beef recipe makes a perfect weeknight dinner. Easy to prep and big on flavour, it's a winner for all.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins cooling & 5 mins resting time
Satay beef with pumpkin and carrot noodles

Ingredients

  • ½ cup (125ml) coconut milk
  • ⅓ cup (95g) crunchy peanut butter
  • 1 garlic clove, crushed
  • 2 tbs sweet chilli sauce
  • 2 tbs soy sauce
  • 4 Coles Graze Grass-Fed Beef Scotch Fillet Steaks
  • 2 x 250g pkts Coles Australian Carrot & Pumpkin Noodles
  • 1 tbs olive oil
  • 3 spring onions, thinly sliced
  • ½ cup coriander leaves
  • Chopped roasted peanuts, to serve
  • Sliced long red chilli, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the coconut milk, peanut butter, garlic, chilli sauce and soy sauce in a small saucepan over low heat. Cook, stirring, for 5 mins or until peanut butter melts. Increase heat to high. Bring to the boil. Remove from heat.
  2. Step 2

    Place 2 tbs of the peanut butter mixture in a shallow glass or ceramic dish. Set aside for 5 mins to cool. Add the beef and turn to coat.

  3. Step 3

    Heat a greased barbecue grill or chargrill on medium-high. Cook the beef for 4 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thinly slice.
  4. Step 4

    Meanwhile, cook the carrot and pumpkin noodles following packet directions. Place in a large bowl with the oil, spring onion and half the coriander.
  5. Step 5

    Add 2 tbs hot water to the remaining peanut butter mixture and stir until smooth.

  6. Step 6

    Divide the noodle mixture and beef among serving plates. Drizzle with the satay sauce. Sprinkle with remaining coriander, peanuts and chilli to serve.

    Satay beef with pumpkin and carrot noodles

    Satay beef with pumpkin and carrot noodles
    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes, + 5 mins cooling & 5 mins resting time
    Ingredients
    • ½ cup (125ml) coconut milk
    • ⅓ cup (95g) crunchy peanut butter
    • 1 garlic clove, crushed
    • 2 tbs sweet chilli sauce
    • 2 tbs soy sauce
    • 4 Coles Graze Grass-Fed Beef Scotch Fillet Steaks
    • 2 x 250g pkts Coles Australian Carrot & Pumpkin Noodles
    • 1 tbs olive oil
    • 3 spring onions, thinly sliced
    • ½ cup coriander leaves
    • Chopped roasted peanuts, to serve
    • Sliced long red chilli, to serve
      Description

      Packed with noodles and crunchy peanuts, this Satay beef recipe makes a perfect weeknight dinner. Easy to prep and big on flavour, it's a winner for all.

      Method
      1. Step 1

        Combine the coconut milk, peanut butter, garlic, chilli sauce and soy sauce in a small saucepan over low heat. Cook, stirring, for 5 mins or until peanut butter melts. Increase heat to high. Bring to the boil. Remove from heat.
      2. Step 2

        Place 2 tbs of the peanut butter mixture in a shallow glass or ceramic dish. Set aside for 5 mins to cool. Add the beef and turn to coat.

      3. Step 3

        Heat a greased barbecue grill or chargrill on medium-high. Cook the beef for 4 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thinly slice.
      4. Step 4

        Meanwhile, cook the carrot and pumpkin noodles following packet directions. Place in a large bowl with the oil, spring onion and half the coriander.
      5. Step 5

        Add 2 tbs hot water to the remaining peanut butter mixture and stir until smooth.

      6. Step 6

        Divide the noodle mixture and beef among serving plates. Drizzle with the satay sauce. Sprinkle with remaining coriander, peanuts and chilli to serve.