Satay Steak and Veggie Noodle Cups

Steps

1. a full kettle to the boil.
2. In a small bowl, combine peanut butter, sweet chilli sauce and coconut milk together. Season with salt and pepper and set aside.
3. Prepare veggie noodles. Peel and grate carrot, or cut into thin matchsticks; separate lettuce leaves. In a large, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain.
4. Heat a drizzle of oil in a wok or large fry-pan on high heat. Pat beef dry with paper towels and season with salt. Fry beef for 2–3 minutes, or until browned and just cooked through. Remove beef from pan and set aside in a large bowl. Wipe out pan.
5. Reduce heat to medium and add a drizzle of oil. Cook onion for 3–4 minutes, until soft. Add carrot and cook for 1–3 minutes. Add noodles, soy sauce, sesame oil and mung beans, toss and cook for 1 minute until heated though. Remove from pan and set aside with beef. Toss together.
6. Add satay sauce mixture to pan and rapidly simmer on high heat for about 1 minute until thickened and slightly reduced. If you want a thinner consistency, add 1–2 tablespoons water.
7. Place beef noodles, lettuce leaves and satay sauce in the middle of the table for everyone to serve themselves. Spoon some beef noodles into a lettuce cup and top with a spoonful of satay sauce.