Balanced Yum Yum Satay Beef Patties

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs pak choy
• 1pcs spring onion
• 2clov garlic
• 300g lean beef mince
• 60g satay sauce
• 150g edamame beans
• 30ml vegetable oil
• 10ml white vinegar
• 5ml chilli flakes

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain, then wipe the pan clean and reserve.
2. Step 2 — Prep ingredients
   While the rice is cooking, thinly slice the pak choy on an angle, keeping the stems and leaves separate. Thinly slice the spring onion on an angle, keeping the white and green parts separate. Crush or finely chop 2 garlic cloves. Put the beef mince and garlic in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 4 equal patties.
3. Step 3 — Cook beef patties
   Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the beef patties for 3-4 mins each side until browned and cooked through. Add the satay sauce, 1 tsp white vinegar and 2 tbs water and cook, turning, for 1 min or until the patties are well coated. Season with salt and pepper. Remove the pan from the heat.
4. Step 4 — Cook greens
   Meanwhile, heat 1½ tbs vegetable oil in a small frypan over high heat. Add the pak choy stems, white part of the spring onion and 1 tsp chilli flakes (see Make it milder) and cook, stirring, for 1-2 mins until just tender. Add the pak choy leaves and cook for 30 secs or until wilted. Stir in 1 tsp white vinegar. Season with salt and pepper. Remove from the heat.
5. Step 5 — Serve up
   While the greens are cooking, half-fill the reserved pan with water and bring to the boil. Add the edamame, return to the boil and cook for 2 mins. Drain, then add to the pak choy mixture and stir to combine. Divide the rice, beef patties and greens among plates. Drizzle with any chilli oil remaining in the pan, scatter over the remaining spring onion and enjoy!
6. Step 6 — Make it milder
   Everyone likes different levels of spice. If you aren't keen on too much chilli, adjust the amount to taste or leave it out altogether. Or serve it at the table for those who like it.

Allergens

Peanut, Sojabohnen