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Speedy Satay Sauce Beef

Speedy Satay Sauce Beef

with Steamed Rice & Cucumber Salad

Rapid
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It’s time to bring everyone’s favourite entrée into the main event. Satay beef is as easy to make as it is easy to love. It's really all about the taste.

Allergens:PeanutsSoyGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

basmati rice

1 knob

ginger

1 clove

garlic

1 unit

lime

1 packet

beef rump

1 tub

peanut butter

(ContainsPeanuts)

1 tin

coconut milk

2 unit

cucumber

1 unit

long red chilli

1 bag

mixed leaves

Not included in your delivery

olive oil

3 cup

water

3 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2 tsp

rice wine vinegar

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3070 kJ
Fat31.4 g
of which saturates10.8 g
Carbohydrate68.4 g
of which sugars6.2 g
Dietary Fibre0 g
Protein40 g
Cholesterol0 mg
Sodium782 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan with Lid
Sieve
Chopping board
Grater
Knife
Zester
Medium Bowl
Spoon
Instructionsarrow up iconarrow up icon
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1

Rinse the basmati rice well. Add the water (use suggested amount) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the saucepan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. Tip: Don't lift the lid while the rice is resting so you don't lose any steam!

2

While the rice is cooking, peel and finely grate the ginger (unpeeled). Peel and finely grate the garlic. Tip: Feel free to crush the garlic if you’d prefer! Zest the lime to get a pinch of zest, then juice. Dice the beef rump steaks into 2 cm cubes.

3

In a medium bowl, combine the peanut butter, coconut milk, ginger, garlic, lime zest, 3 tsp of lime juice and soy sauce (for the satay) and mix well. Tip: Add more or less lime juice depending on your taste preference! Transfer 1/4 of the satay sauce into a second medium bowl and add the beef rump. Toss to coat and set aside (you will use the rest of the sauce in step 5).

4

Slice the cucumber into half-moons. Deseed and finely chop the long red chilli (if using). In a third medium bowl, combine the rice wine vinegar, brown sugar, 1 tbs of olive oil and the soy sauce (for the dressing). Add the cucumber, long red chilli (if using) and mixed salad leaves and toss to coat. Tip: Some like it hot but if not, just hold back on the chilli.

5

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the satay beef and cook for 2-3 minutes, or until browned and just cooked through. Add the remaining satay sauce and heat through for 1 minute. Remove the pan from the heat. Tip: Add a dash of water if the sauce is too thick. This will help the sauce loosen.

6

Divide the steamed rice between bowls. Top with the speedy satay sauce beef and cucumber salad. Spoon any excess salad dressing over the rice.