While my beloved Fix and Fogg staple is their Smoke and Fire blend; we’ve branched out recently to make this Almond Satay Beef Salad with their Crunchy Almond Butter. And it is truly the most heavenly mix of dry roasted almonds and a pinch of sea salt, blended into a scrumptious nut butter. A number of people would question Almond Butter or Peanut Butter, however I see them both has having a place in my pantry. Both butters are good sources of monounsaturated fats, fibre and protein. They’re also both high in potassium, calcium, and magnesium, just to name a few crucial nutrients. I adore Fig and Fogg as a company, but please feel free to use your favourite good quality almond butter.
This almond satay beef salad is perfect for these hot sticky days; when you want crunch and freshness. The almond butter provides a different spin on the satay dressing; much lighter and tastier than peanut butter. I also would be careful adding too many chilli flakes to this dressing. Almond is a complex delicate flavour and we really want this to shine through. Chilli can often overpower, so keep it light and add only a few.
For those of you who are vegan or vegetarian, the dressing is wonderful on crisp fried tofu or as a dip for summer rolls. It is also gluten free, dairy free and fits into many with low card, high protein diet requirements. Thus, it’s a great dish for pot luck dinners or shared barbecues.
Ingredients
- 2 tbsp sesame oil
- 1 lemongrass stalk, finely chopped
- 2x garlic cloves, finely grated
- 1 tsp dried chilli flakes
- 2 tbsp dark soy or tamari
- 1/2 cup almond butter
- 60ml lime juice
- 500gm Sirloin steaks
- 1 tbsp neutral flavoured oil, such as canola
- 1 clove garlic, minced
- 200gm snow peas, stringy bit removed and blanched
- 2 x red capsicums, sliced
- 2 x spring onions, sliced
- Fresh coriander and black sesame seeds to serve
- Lime wedges to serve, optional
Instructions
To make the satay, heat the sesame oil in a saucepan over a medium heat. Add the lemongrass, garlic, ginger, chilli flakes and cook until soft and translucent. Add the almond butter, lime juice and 125ml of warm water to the pan. Continue stirring and cook gently until everything is combined. Set aside for later.
Cut the beef into strips 2 cm wide, season with some salt and pepper and keep aside. Heat the canola oil in a wide bottom frying pan over a high heat. Add the garlic and beef strips to the pan; cooking quickly so the beef is cooked through. In a large bowl toss together the snow peas, capsicum and spring onions. Add the beef and toss to combine. Divide into serving bowls and drizzle the satay dressing over the top. Serve with fresh coriander, black sesame seeds sprinkled on top. A wedge or two of lime juice helps to lift things up but is completely optional.
