Coconut Satay Beef with Fluffy Rice, Broccoli & Cucumber Chili Salad

Cook Rice:

In a pot, bring 1¾ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

While the rice is cooking: wash the fresh produce. Peel and mince the ginger and garlic. Zest the lime and cut in half. Pat steak dry on paper towel and dice into 2 cm cubes. Cut the broccoli into bite size florets. Cut cucumber in half length wise and slice into half moons. De-seed chili (if preferred) and finely dice. Put a steamer pot of water on to boil to steam broccoli in step 4.

Make Satay Sauce:

In a bowl or jug, combine the peanut butter & soy, coconut milk, ginger, garlic, lime zest (to taste), juice from half the lime and mix well. (Tip: Add more or less lime juice depending on your taste preference). Take ¼ of the satay sauce, coat diced steak and set aside (you will use the rest of the sauce in step 5).

Steam Broccoli & Toss Salad:

Add broccoli florets to steamer pot of boiling water and steam for 3 minutes, until bright green and set aside. In a bowl, combine the rice wine vinegar and 1 TBS of olive oil. Add the cucumber, diced chili (if using) and mixed leaves and toss to coat. Season with salt and pepper as needed. (Tip: Some like it hot but if not, just hold back on the chili).

Cook Beef:

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef coated in satay sauce and cook for 3-5 minutes, or until browned and just cooked through. Add the remaining satay sauce and heat through for 1 minute. Remove the pan from the heat and season as needed with salt and pepper. (Tip: Add a dash of water if the sauce is too thick. This will help the sauce loosen).

You Plate It:

Divide rice and broccoli between plates and top with satay beef. Serve cucumber and chili salad alongside and garnish with any remaining lime. Enjoy!