Double Satay Coconut Beef & Basmati Rice
with Baby Broccoli & Quick-Prep Veggies
Can you really go wrong with a classic rice and veggie dish? The answer is no, especially when you have satay coconut beef that smells so good you'll be tempted to eat it straight out of the pan.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bag
Carrot & Zucchini Mix
2 packet
beef strips
1 sachet
satay seasoning
1 packet
coconut milk
1 packet
peanut butter
(Contains: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)
1 bag
baby spinach leaves
1 bunch
baby broccoli
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
½ tbs
brown sugar
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, trim baby broccoli. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli abd carrot and zucchini mix, tossing, until tender, 4-5 minutes. Transfer to a bowl and set aside.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Reduce heat to medium and return all beef to pan. Add satay seasoning and cook until fragrant, 1 minute. • Stir in coconut milk, peanut butter, the soy sauce, brown sugar and water, and simmer until bubbling, 2-3 minutes. • Remove pan from heat, add baby spinach leaves and return cooked veggies, tossing, until combined. Season to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide rice between bowls. • Top with satay coconut beef and veggies to serve. Enjoy!
