Coconut Satay Beef with Fluffy Rice, Broccoli & Cucumber Salad
- Prep time: 30 minutes
- Calories: 650
- 250 Grams of Porterhouse Steak (Thick-Cut)
- 120 Grams of Peanut Butter & Soy
- 0.5 Broccoli
- 1 Lime
- 1 Ginger
- 1 160 Gram Pack of Coconut Milk
- 1 Lebanese Cucumber
- 1 Garlic Clove
- 1 Red Chili
- 1 75 Gram Pack of Mixed Lettuce
- 1 Tablespoons of Rice Vinegar
- 0.75 Cups of Basmati Rice
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:Wash the fresh produce. Peel and mince the ginger and garlic. Zest the lime and cut in half. Pat dry steak with 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 less heat is preferred) and finely dice. Put a steamer pot of water on to boil to steam broccoli (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 pan over high heat. Add the satay beef 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 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!