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Beef Satay Salad

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Serves: 4
2 teaspoons tamarind pulp
1/2 teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons soft brown sugar
2 garlic cloves, crushed
1 tablespoon lime juice
700g / 1 lb 9 oz rump steak
1 tablespoon peanut oil
6 cos (romaine) lettuce leaves
1 red pepper
180g / 6 1/2 oz bean sprouts
2 tablespoons fried onion flakes
2 red chillies, chopped
1/2 teaspoon shrimp paste
1 garlic clove
6 red Asian shallots
2 teaspoons peanut oil
250ml / 9 fl oz coconut milk
1 tablespoon lime juice
120g / 4 oz unsalted roasted peanuts, finely ground in a food processor
1 tablespoon kecap manis
1 tablespoon soft brown sugar
1 tablespoon fish sauce
2 makrut (kaffir lime) leaves, shredded

Combine the tamarind pulp and 3 tablespoons of boiling water and allow to cool. Mash the pulp to dissolve it, then strain, reserving the liquid. Discard the pulp.

Combine the sesame oil, soy sauce, sugar, garlic, lime juice and 2 tablespoons of tamarind water. Add the steak and cover with plastic wrap. Chill for 2 hours.

Process the chillies, shrimp paste, garlic and shallots to a paste in a food processor. Heat the oil in a frying pan and cook the paste for 3 minutes. Add the coconut milk, lime juice, peanuts, remaining tamarind water, kecap manis, sugar, fish sauce and makrut leaves.

Cook until thickened. Thin with 125ml / 4 fl oz of water and return to the boil for 2 minutes. Season. Heat the peanut oil in a frying pan over high heat, and cook the steak for 3 minutes on each side. Slice.

Toss the steak slices in a bowl with shredded lettuce, capsicum and the bean sprouts. Drizzle with the sauce and sprinkle with the onion flakes.

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