Skip to the beginning of the images gallery

Satay beef

Name: Satay beef
Cook time: 25 min
Yield: 4

with a coconut rice salad

Ready in around 25 mins

RECIPE FACT:

The sailors aboard Vasco de Gama’s ships gave the coconut its name. They called it Coco. When coco came to England, the suffix of nut was added and that’s how the name came about.

Nutritional Info:

Energy: 2961kj (707Kcal)
Protein: 43g
Carbohydrate: 79g
Fat: 32g
Contains: Peanut

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE COCONUT RICE:

Empty the basmati rice into a pot with a tight-fitting lid. Add 500 ml of warm water to the pot. Place pot on the stovetop and bring to the boil over a high heat. Once boiling put the lid on the pot and reduce the heat to low and cook for 12 mins. Remove from the heat and stand with the lid still on for a further 4 mins. Remove the lid and add the coconut cream. Fluff the rice with a fork and mix through the coconut cream. Spread out onto a plate to allow to cool slightly.
2. TO PREPARE THE SALAD:

Cut the capsicums in half and remove all the seeds and dice into 1 cm cubes. Cut the telegraph cucumber in half and scrape out the seeds with a spoon. Turnover and cut into ½ cm slices on the diagonal. Roughly chop the coriander leaves and stalk. Place capsicum, cucumber, and coriander into a serving bowl, with the cooled coconut rice and the pack of mesclun salad. Drizzle with a little olive oil and season with salt and pepper. Toss before serving.
3. TO COOK THE BEEF SIRLOIN:

Remove the beef sirloin steaks from their packaging and pat dry with a paper towel and season with salt and pepper. Heat a drizzle of olive oil in the reserved pan over a medium-high heat. When the pan is hot add the beef sirloin and cook for 2-3 mins on each side for medium rare, cook a little longer if you like your steaks more cooked. Remove from the pan and place onto a plate to rest for 2-3 mins before slicing into 2 cm pieces. Add the satay sauce to the pan and warm over a low heat for 30 secs.
TO SERVE:

Place sliced steak to one side of the plate and spoon over satay sauce. Serve with coconut rice salad and a sprinkle of toasted peanuts and shaved coconut.