Spicy Satay-Style Beef

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs red onion
• 150g red cabbage
• 1pcs Lebanese cucumber
• 1pcs lime
• 20g roasted peanuts
• 40g peanut butter
• 20g sambal oelek
• 40g kecap manis
• 10g Malaysian mild curry powder
• 1clove garlic
• 300g beef stir-fry
• 3ml sugar
• 10ml white vinegar
• 15ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, very thinly slice the onion and cabbage with a sharp knife or mandoline. Thinly slice the cucumber. Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Combine 2 tsp lime juice and ½ tsp sugar in a large bowl and season with salt and pepper. Stir in the cucumber and onion and stand for 10 mins to pickle.
3. Step 3 — Make satay sauce
   While the vegetables are pickling, finely chop the peanuts. Combine the peanuts, peanut butter, sambal oelek (reduce for less of a chilli-kick), 2 tsp kecap manis, 1 tsp Malaysian curry powder, 2 tsp white vinegar and 2 tsp water in a bowl.
4. Step 4 — Marinate beef
   Crush or finely chop the garlic. Combine the garlic, lime zest, remaining kecap manis, ½ tsp Malaysian curry powder* and 1 tbs oil in a large bowl and season with pepper. Separate the beef stir-fry, add to the marinade and stir to coat.
5. Step 5 — Stir-fry beef
   Heat a large frypan over high heat until very hot (the beef stir-fry is best with hot and fast cooking, so get your pan very hot before adding the beef and stick to the short cooking time). Stir-fry the beef for 1-2 mins until browned.
6. Step 6 — Get ready to serve
   Add the satay sauce to the beef and cook, stirring, for 1 min or until heated through. Remove from the heat. Drain the cucumber and onion, discarding the pickling liquid. Fluff the rice with a fork. Divide the rice, cabbage, beef satay and pickles among bowls. Serve with the lime wedges.

Allergens

Peanut, Sulphites, Gluten, Soy, Wheat