Ease of Preparation: Easy. Prep Time: 15 minutes.
1. Take out equipment and ingredients.
The night before: Finely chop lemon grass and place in the bottom of an oven proof rectangular casserole dish as you chop.
Add peanut butter, garlic, hot chili sauce, ginger, cilantro, honey, fish sauce, and coconut milk to dish.
Form ground beef into log shapes, approx 6 inches long and place in marinade.
Turn to coat.
Cover casserole dish with plastic wrap and place in fridge.
When you get home for dinner preheat BBQ to med (approx 350º F).
Meanwhile: Fill a large stove-top pot with water and bring to a boil for the noodles.
Place steam fried noodles in boiling water.
Set timer for 3 minutes or follow package directions. Drain and set aside.
Place marinated beef on pre-heated BBQ. Turn occasionally to brown all sides. Inside temp should be 180º F when ready to eat.
Heat oil in a stove-top fry pan at med heat. Finely chop green onion adding to pan as you chop.
Add garlic and ginger and sauté slightly. Add drained noodles and toss with curry and Kepac manis.
Reduce heat to low and keep tossing until tender.
Place greens evenly on serving plates and top with noodles. Skewer beef satays and lay on top of noodles.
Peanuts and fresh cilantro really add a nice touch if you have the time.