Speedy Satay Sauce Beef
with Steamed Rice & Cucumber Salad
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.
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.
Ingredients
2 packet
basmati rice
1 knob
ginger
1 clove
garlic
1 unit
lime
1 packet
beef rump
1 tub
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
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)
(Contains Soy, Gluten;)
2 tsp
rice wine vinegar
2 tsp
brown sugar
Nutritional Values
Utensils
Instructions
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!
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.
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).
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.
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.
Divide the steamed rice between bowls. Top with the speedy satay sauce beef and cucumber salad. Spoon any excess salad dressing over the rice.
