Nutritious Satay Beef Meatballs

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs carrot
• 1stalk celery
• 150g green beans
• 1clove garlic
• 300g lean beef mince
• 200ml coconut milk
• 60g satay sauce
• 20ml fish sauce
• 1bunch coriander
• 20g roasted peanuts
• 10ml sugar
• 10ml white vinegar
• 15ml neutral-flavoured oil

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.
2. Step 2 — Pickle vegetables
   While the rice is cooking, shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the celery on an angle. Combine 1 tsp sugar and 2 tsp white vinegar in a large bowl, add the carrot and celery and toss well to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Cook beans
   Trim the beans and halve on an angle. Heat 1 tsp oil in a medium deep frypan over high heat. Cook the beans, stirring occasionally, for 4-5 mins until lightly charred and tender. Remove from the pan.
4. Step 4 — Prep and cook meatballs
   Crush or finely chop the garlic. Put the garlic and beef mince in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls. Heat 2 tsp oil in the same pan over medium-high heat. Cook the meatballs, turning, for 4-5 mins until browned. Remove from the pan.
5. Step 5 — Make satay sauce
   Reduce the heat to medium. Add the coconut milk, satay sauce, half the fish sauce* and 1 tsp sugar to the pan. Cook, stirring occasionally, for 2 mins or until slightly thickened. Add the meatballs to the sauce and cook for 2-3 mins until cooked through. Taste, then season with pepper.
6. Step 6 — Get ready to serve
   Meanwhile, pick the coriander leaves, discarding the stems. Add the rice to the pickled vegetables, season with salt and pepper and toss to combine. Divide the rice salad, beans, meatballs and satay sauce among bowls. Scatter over the peanuts and coriander. Serve immediately, as the sauce will thicken on standing.

Allergens

Peanut, Soy, Fish