2. Combine 150ml satay sauce with coconut milk, 1 tbsp oil (see notes), grated lime zest and juice from 1/2 lime. Season to taste with salt and pepper.
3. Halve cucumber lengthways then slice on a diagonal. Julienne carrots.
4. Rub beef steaks with 1/2 tbsp oil and crushed garlic clove. Cook in a heated pan or barbecue for 3-4 minutes on each side, or to your liking. Set aside on a chopping board and thinly slice when cool enough to handle.
5. Toss cooked noodles with half of the sauce, then arrange on a serving platter. Top with prepared fresh vegetables, bean shoots and sliced steaks.
6. Scatter over cashews then serve at the table with remaining lime cut into wedges and extra sauce.
Make sure to rinse noodles thoroughly in cold water once drained to stop the cooking process and to prevent them from sticking together. Use an oil like peanut, grape seed, coconut oil instead of olive oil for the sauce if you have some.
Boil or fry any remaining eggs and serve with the noodles.
Drizzle with soy sauce if you desire.
satay sauce 150ml
coconut milk 165ml
continental cucumber 1
regular carrot 1
purple carrot 1
beef rump steaks 600g
garlic 1 clove
bean shoots 1 bag (250g)
cashew nuts 60g
From your pantry:
oil (for cooking), salt, pepper