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Cashew Beef Satay with Asian Rainbow Slaw

Cashew Beef Satay with Asian Rainbow Slaw

This healthy take on a classic satay takes us right back to sunny street food. Bursting with flavours, high in protein, fats and antioxidants, this dish can be enjoyed using chickpea ‘tofu’, lamb, chicken or fish instead of beef.
Servings: 2 people

Ingredients

  • 680g rump or sirloin steak, trimmed and cut into 3cm-wide strips

Marinade

  • 2 garlic cloves, chopped
  • thumb-sized piece of fresh ginger, grated
  • ¼ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • 1 tbsp lime juice
  • 1 tbsp coconut oil
  • pinch of salt

Cashew Satay Sauce

  • 100g roasted cashews
  • 1 small shallot, finely chopped
  • juice of ½ lime
  • 1 stalk lemongrass, minced
  • 1 tbsp coconut palm sugar
  • 1 tbsp coconut aminos
  • 150ml coconut milk
  • a thumb-sized piece of fresh ginger, grated
  • 1 small red chilli, deseeded and roughly chopped

Asian Rainbow Slaw

  • ¼ large red cabbage or ½ small, shredded
  • 3 carrots, grated
  • A handful of fresh coriander, roughly chopped
  • A handful of cashews
  • 1 tbsp coconut palm sugar

For the dressing:

  • 2cm piece of fresh ginger, finely grated
  • 1 small garlic clove, crushed
  • 1 tbsp mirin
  • 1 tbsp coconut aminos
  • 1 tsp rice vinegar

Instructions

Make the Marinade:

  • Mix the marinade ingredients together in a non-metallic bowl and add the beef. Rub thoroughly to make sure it is well combined, then thread the beef strips onto skewers, cover and place in the fridge for 3-4 hours.

Make the Satay Sauce:

  • To make the satay sauce, pulse all the ingredients together in a blender or food processor until creamy but still a little chunky; you want the cashews to still have some bite. You may want to add more coconut milk or water if it is too thick. Transfer to a pan and cook gently over a low heat for S minutes. Set aside to cool.

Make the Asian Rainbow Slaw:

  • Lightly toast the cashews in a dry frying pan over medium heat until golden. Add the coconut palm sugar and stir quickly into the cashews until it melts into a caramel. It will burn easily so reduce the heat as you do this. Once the cashews are caramelised, remove from the heat and set aside to cool.
  • Thoroughly combine all the ingredients for the dressing in a blender (or use a pestle and mortar). Combine the shredded cabbage and carrots in a serving bowl and mix in the dressing. Serve topped with the cashews and a generous scattering of coriander.

Cook the beef:

  • Place a griddle pan over a high heat and brush with a little coconut oil. Cook the beef, seasoning each skewer with salt as you go. It is best to take one or two cubes and try them out to see how long they need: I usually griddle one side for about 3 minutes and then turn and cook for another 2 minutes on the other side. You want the meat to be nicely grilled on the outside but pink and tender in the middle.
  • Serve with the satay sauce and some Asian Rainbow Slaw on the side, or remove the beef from the skewers and serve in cabbage or kale leaves or with some greens.

Notes

Allergens: Cashew nuts.
The beef can be marinated a good few hours in advance but the satay sauce is best prepared just before serving. CNM recommends the use of organic ingredients.
Recipe © Xochi Balfour, Photography Rahel Weiss
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