Spicy Satay Beef Stir Fry with Green Beans Steamed Jasmine Rice and Crunchy Peanuts

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Finely slice porterhouse steak, remove any sinew or thick fat. Marinate beef in half of the beef stir fry sauce for 5 minutes. Cut green beans into bite sized pieces. Slice spring onion into 2cm pieces. Peel and mince garlic. Slice green capsicum. Roughly chop roasted peanuts.

Tip! Due to supply issues, the capsicum are green thihs week.

Combine peanut butter, remaining marinade, curry powder and 2 tbsp of water in a jug.

In a wok or pan add a little oil. Heat over high heat and add the spring onion and capsicum and stir fry for 1-2 minutes. Add beans and cook for 2-3 minutes. Cover with a lid and allow to cook and create a little steam. Set veg aside.

Heat the same pan until very hot and add a drizzle of oil. Stir fry the beef for 1-2 minutes, add the veg and the sauce mix and cook for 1-2 minutes until sauce clings to the meat and veg.

Tip! Ensure you have a very hot pan but be careful not to overcook the beef.

Divide rice amongst plates and top with stir fry. Sprinkle over the roasted peanuts and serve.

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Finely slice porterhouse steak, remove any sinew or thick fat. Marinate beef in half of the beef stir fry sauce for 5 minutes. Cut green beans into bite sized pieces. Slice spring onion into 2cm pieces. Peel and mince garlic. Slice green capsicum. Roughly chop roasted peanuts.

Tip! Due to supply issues, the capsicum are green thihs week.

Combine peanut butter, remaining marinade, curry powder and 2 tbsp of water in a jug.

In a wok or pan add a little oil. Heat over high heat and add the spring onion and capsicum and stir fry for 1-2 minutes. Add beans and cook for 2-3 minutes. Cover with a lid and allow to cook and create a little steam. Set veg aside.

Heat the same pan until very hot and add a drizzle of oil. Stir fry the beef for 1-2 minutes, add the veg and the sauce mix and cook for 1-2 minutes until sauce clings to the meat and veg.

Tip! Ensure you have a very hot pan but be careful not to overcook the beef.

Divide rice amongst plates and top with stir fry. Sprinkle over the roasted peanuts and serve.