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Beef Satay with Fragrant Yellow Rice

Beef Satay with Fragrant Yellow Rice

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This authentic satay sauce tastes so good but if you don't have peanuts then use a 'quality crunchy peanut butter '

Ingredients

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

Method

Step 1
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. 

Step 2
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

Step 3
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.

Step 4
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.

Step 5
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.


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Hands-on time: 15 minutes | Cooking time: 15-20 minutes
Serves: 4  
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.

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact