Pad Thai beef satay

With slices of succulent rump steak, a beautiful zing from coriander and chilli flakes, and the flavour explosion of Exotic Food's Pad Thai Sauce, this dish is sure to become a firm favourite.
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1.Boil noodles for 4 minutes then rinse twice and set aside.
2.Pat beef dry with paper towels then slice into 1cm strips. Season with salt. Heat oil in a wok or large frying pan. Cook beef, in batches, for 1-2 minutes until just cooked. Remove from pan and set aside.
3.Return pan to heat and add a dash more oil; add onion, stir-fry 2-3 minutes. Add capsicum, cook for 2-3 minutes then add prepared carrots and courgettes.
4.Add Pad Thai sauce and peanut butter, then fold in spring onions, mung bean sprouts, beef and cooked noodles.
5.Stir-fry, tossing all together, for a further 2-3 minutes until vegetables are just tender. Make a space in the side of the pan and add the eggs, scramble lightly then fold through the noodles.
6.Remove everything from pan onto a large serving plate. Top with chopped coriander, a sprinkle of dried chilli flakes and the crushed peanuts.

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