Beef Satay and Peanut Noodles and Snow Peas

by John Eddy on April 16, 2012

Going back to Allergy-Friendly Food for Families

The Mrs. actually picked this recipe out. I wasn’t sure what to make and since I’m trying to be sure that her training schedule is addressed by what we eat, I figured it was a good idea to get her input on the matter.

Also, I know she misses cooking, just a little bit, and I think figuring out what to make is part of what she misses.

But her picking this recipe led to my picking the soup recipe, just as a nice synergistic combination of peanut flavors and, really, it worked quite well, albeit with not a great deal of protein, though that could easily be fixed by just doubling the amount of beef in the dish.

Technically, the recipe on paper calls for bamboo skewers, something you probably figured out based on the fact that it’s a satay, but, I thought about it, and while I do like eating with my hands, I considered: what does that really give the dish? Nothing. Well, apart from making it actual satay and not just beef strips. But since there isn’t any turmeric in the dish who really cares about sticking to traditional preparations?

A nice pile of the pasta with the beef draped over it, with a bowl of the soup on the side would make an excellent meal.

Heck, with how easy both of these dishes are, I’d recommend pulling these out for those date nights where you’re trying to impress the girl (or guy) of your dreams.

The dish is extremely flexible: the marinade should work for whatever meat you want to use, and if you want to be vegetarian, I’d be tempted to try it with tofu too, or even skip the beef altogether and simply go with the pasta alone. I may skip trying it with fish tho, I’m not sure how well it’d stand up to the marinade.

Beef Satay and Peanut Noodles and Snow Peas from Allergy-Friendly Food for Families (Beef first, Noodles and peanut sauce second)

  • Lemon juice, 1 cup
  • Canola oil, 1/4 cup
  • Ginger, freshly grated, 1 tablespoon
  • Garlic, 2 cloves, minced
  • Salt
  • Flank steak, 1 1/2 pounds, cut in 1 inch slices
  1. Mix the lemon juice, canola oil, ginger, garlic, and 1 teaspoon of salt.
  2. Pour the marinade into a flat dish that will comfortably fit the steak.
  3. Add the steak to the dish, cover and let it marinate for an hour at room temperature.
  4. Pop on down and go through the peanut sauce and noodles recipe while the steak marinates.
  5. Preheat the boiler and arrange the steak strips on a broiler pan, sprinkling them with a little salt and pepper.
  6. Once the broiler is warm, broil the steak at roughly 3 minutes per side for medium.
  7. Serve with the reserved peanut sauce and the noodles.
  • Creamy peanut butter, 1 cup
  • Sliced roasted red peppers, roughly chopped, 1 1/2 cups
  • Toasted sesame oil, 3 tablespoons
  • Honey, 1 tablespoon
  • Ginger, grated, 1 tablespoon
  • Juice of 1 lime
  • Salt and pepper
  • Rice noodles, 16 ounces
  • Snow peas, trimmed, 1/2 pound
  • Peanuts, chopped, 1/2 cup
  1. In a food processor, blend peanut butter, 1/2 cup of roasted red peppers, sesame oil, honey, ginger, lime juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper until smooth.
  2. Reserve a quarter cup of the peanut sauce for dipping the steak into.
  3. Bring a medium pot of water to a boil and add the noodles.
  4. After 2 minutes, add the snow peas.
  5. Once the noodles are al dente (roughly 4 more minutes), drain the pasta and return to the pot.
  6. Toss the pasta with the peanut sauce.
  7. Stir in the remaining cup of red peppers and sprinkle the peanuts on top, reserving some to garnish each serving.
  8. Cover and keep warm.


Notes:¬†For the beef marinade, the recipe actually calls for pineapple juice. Since that’s one of the Mrs’ allergies, we went with lemon juice and it really shines through in the beef, which makes me think that it isn’t just the citrus you want, it really is the flavor. If you can use pineapple juice, do it. Or try orange juice.

Technically, we used Mama Lil’s Sweet Hot Pickled Peppers from the olive bar at Whole Foods rather than roasted peppers because, a) there aren’t any currently at the market, b) our frozen supply is low and c) the jarred stuff is way too expensive. I can’t say it’d be better as roast rather than pickled, but, pickled worked for me.

And the peanut butter was the bulk, fresh peanut butter fresh out of the grinder so, technically, it wasn’t all that smooth. Isn’t what you’d call crunchy either. Honestly, it didn’t work for the recipe. The sauce was less of a sauce and more of a… paste.

The order of this recipe is… tricky to write out. Obviously, you start the steak marinating first and make up the peanut sauce, but, at that point, it’ll probably be easiest to make the pasta first and turn the broiler on midway through cooking the pasta so that you can start the steak right after you finish the pasta and get everything out on the table while it’s nice and hot.

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