Beef Satay with Fragrant Yellow Rice
This authentic satay sauce tastes so good but if you don't have peanuts then use a 'quality crunchy peanut butter '
100grams raw peanuts
2 cloves garlic, crushed
1 tablespoon sweet soy sauce
¼ teaspoon of salt
Juice of 2 limes
¼ cup light coconut milk
2 tsp dried turmeric or 1 tablespoon fresh grated turmeric*
1¼ cups white rice
2 ¼ cups water
1 stalk lemon grass, cut in half or 4 kaffir lime leaves
400g beef schnitzel, cut into strips
12long bamboo sticks, pre soaked in water
1 tablespoon peanut oil
500g green beans, cut into even lengths
4 large tomatoes, cut into wedges
Roast peanuts in hot oven for 8–10 minutes until lightly golden. Add to processor or blender with garlic, soy, salt and lime juice – blend to a paste. Add a little coconut milk at a time until thick sauce consistency.
Place rice in a bowl. Mix turmeric with half cup of water and pour this over rice. Cover with water and soak for 10–15 minutes. Drain
Assemble satay sticks; thread beef onto sticks. If schnitzel cut very thin, double the thickness while threading on sticks. Bring water and lemon grass to boil, add rice, cover, cook on low by absorption method for 12 minutes. Remove from heat and leave covered for 5 minutes.
Preheat BBQ plate and wok to high heat. Cook beef for 3–4 minutes each side and place then put onto serving platter. Add oil to wok and stir fry beans for a few minutes, add tomatoes and toss quickly to cook.
Pour a little satay sauce over beef sticks to serve alongside yellow rice and stir fry vegetables.
NOTE: * If using fresh turmeric then mix into half cup water and drain before adding to rice to soak.
**Add 1–2 small fresh chilli’s to satay sauce recipe, season with fish sauce for extra flavour.
Hands-on time: 15 minutes | Cooking time: 15-20 minutes
Cost per serve: $5.75
Credit: Healthy Food Guide
Photography: Carolyn Robertson
Tip: If using fresh turmeric then mix into half cup water and drain before adding to rice to soak.