Ingredients

• 1/2 cup (125ml) coconut milk
• 1/3 cup (95g) crunchy peanut butter
• 1 garlic clove, crushed
• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 4 Coles Graze Grass-Fed Beef Scotch Fillet Steaks
• 2 x 250g pkts Coles Australian Carrot & Pumpkin Noodles
• 1 tablespoon olive oil
• 3 spring onions, thinly sliced
• 1/2 cup coriander leaves
• Chopped roasted peanuts, to serve
• Sliced long red chilli, to serve

Method

• Step 1 Combine the coconut milk, peanut butter, garlic, chilli sauce and soy sauce in a small saucepan over low heat. Cook, stirring, for 5 mins or until peanut butter melts. Increase heat to high. Bring to the boil. Remove from heat.
• Step 2 Place 2 tablespoons of the peanut butter mixture in a shallow glass or ceramic dish. Set aside for 5 mins to cool. Add the beef and turn to coat.
• Step 3 Heat a greased barbecue grill or chargrill on medium-high. Cook the beef for 4 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thinly slice.
• Step 4 Meanwhile, cook the carrot and pumpkin noodles following packet directions. Place in a large bowl with the oil, spring onion and half the coriander.
• Step 5 Add 2 tablespoons hot water to the remaining peanut butter mixture and stir until smooth.
• Step 6 Divide the noodle mixture and beef among serving plates. Drizzle with the satay sauce. Sprinkle with remaining coriander, peanuts and chilli to serve.