Satay Ground Beef & Noodle Salad
with Almond Butter Sauce
Cooking time
20 minutes
Servings
4
Calories
980 /serving
What is it about nut butter and noodles that’s so perfectly satisfying every time? For this dish you’ll combine creamy almond butter with our Indonesian-inspired spice blend, some ginger, soy and a dash of maple syrup. You’ll then throw in bright crunchy carrots and baby bok choy, twirl in your ribbons of thick-cut rice noodles, and serve gently spiced ground beef on top. A few scallions for garnish, and there you have it, dinner served in a mere 20 minutes.
We will send you:
- 570g Ground beef
- 30ml Minced garlic
- 30ml Ginger paste
- 4 Scallions
- 200g Spiralized carrots
- 450g Baby bok choy
- 450g Rice noodles
- 60ml Soy sauce (low sodium)
- 30ml Maple syrup
- 90g Almond butter
- 24g Into Indonesia spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame seeds, Soy, Almonds, Wheat
You will need:
Large pot
Large pan
Strainer
Oil
Salt & pepper
Total Fat
37 g
Saturated Fat
10 g
Sodium
1710 mg
Total Carb
118 g
Sugars
13 g
Protein
43 g
Fibre
6 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the bottom ¼ inch of the baby bok choy and separate the leaves. In a small bowl, make the almond butter satay sauce by combining the ginger, almond butter, soy sauce, maple syrup and 4 tbsp water; season with S&P to taste.
Boil the noodles & warm the vegetables
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 4 to 5 minutes, until al dente (still slightly firm to the bite). Thoroughly drain the noodles; rinse with cold water and drizzle with oil to prevent sticking. Transfer to a medium bowl. Toss with the carrots, ½ the baby bok choy leaves, ½ the almond butter satay sauce and a drizzle of oil; season with ½ the spice blend and S&P. Set aside in a warm spot.
Cook the beef
While the noodles boil, in a large pan, heat a drizzle of oil on medium-high. Add the garlic and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground beef*; season with the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until cooked through. Add the remaining baby bok choy leaves and cook, stirring frequently, 1 to 2 minutes until wilted; season with S&P to taste.
Plate your dish
Divide the finished noodles between your bowls. Top with the beef. Spoon the remaining almond butter satay sauce over the dish. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
